Chicken in Yoghurt

Serves 4

4 skinless boneless chicken breasts 150g each for girls-250g boys, cut into large pieces

Rice bran oil cooking spray

Baby cos lettuce

Baby spinach and rocket leaves.

4 carrots, washed, peeled and sliced

4 tomatoes, quartered

Half a telegraph cucumber, cut lengthwise and chopped

4 slices of celery, washed and sliced

Sago sprouts

Bean sprouts

3 tablespoons of whole raw almonds

1 tin of sliced beetroot

500mls Biofarm Lowfat yoghurt

Garden Gourmet Thai seasoning

2 tablespoons Homemade or bought chutney

Cook the chicken in a non stick pan sprayed with cooking oil.

Assemble all of the salad ingredients including the almonds and beetroot in a large bowl.

Mix the yoghurt in a bowl with the chutney and a good squeeze of the thai seasoning.

When the chicken is thoroughly cooked through mix it through the yoghurt before serving on top of the salad.