Ingredients
300g of chicken breasts
150g of low fat natural yoghurt
1 tbsp of Olive Oil
Handful of fresh parsley, chopped
Thumb sized grated fresh ginger
Half fresh lime juice
salt and Pepper
Dressing
150g of low fat natural yoghurt
tsp of olive oil
1 tsp Dijon mustard
Dash of balsamic vinegar
A handful of freshly chopped chives
Fresh salad ingredients of your choice
Preparation
Put the chicken in a zip bag or under foil and flatten out (get angry and punch it).
Put the yoghurt, parsley, ginger, lime juice and some salt and pepper in a bowl and mix well.
Add the flattened chicken breast to the marinade and leave for an hour or 10 minutes if you haven't got much time.
To make the dressing, mix the other 150g of yoghurt, oil, mustard, 1 teaspoon of the vinegar, along with salt and pepper.
Add a little water if the mixture needs thinning. Stir in the chives.
Heat light spray in pan, over a medium heat. Shake off the excess marinade and cook the chicken, turning occasionally until fully cooked and slightly browned.
Slice the chicken and place on top of the salad. Drizzle over the dressing and serve.