Serves: 1

Tzatziki Chicken Salad

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Tzatziki salad lg thumb

Tzatziki Chicken Salad

A light but filling salad with grilled chicken, toasted naan bread and chickpeas, topped with a fresh tzatziki-style dressing

  • 125g/4½ oz low fat natural yoghurt
  • 1 tbsp mint (chopped)
  • 1 small clove garlic (crushed)
  • 1 tsp lemon juice
  • 1 tsp Cajun seasoning
  • 2 small chicken breasts (skinless & boneless)
  • 4cm/1½ inch piece cucumber (diced)
  • 2 mini naan breads
  • 1 small red onion (finely sliced)
  • 4 tomatoes (chopped)
  • 200-220g can chickpeas (drained)
  • Rocket leaves
  1. Mix together the yoghurt, mint, garlic and lemon juice.
  2. Divide the mixture in half, add the Cajun spice to one half and place in a polythene bag.
  3. Make 4 slashes in the chicken fillets and place in the bag with the yoghurt mix.
  4. Place the bag in the fridge and marinate for at least 30 mins.
  5. Mix the diced cucumber into the remaining yoghurt mixture and chill until ready to serve.
  6. Heat the grill to a medium setting.
  7. Remove the chicken from the marinade and grill for 7-8 minutes each side, until cooked.
  8. Let the chicken rest for 5 minutes.
  9. Grill the naan breads or pop in a toaster.
  10. Slice into fingers and divide between 2 serving plates.
  11. Combine the chickpeas, onions and tomatoes and add to the naan bread.
  12. Slice the chicken, place on top of the other ingredients, top with rocket leaves and drizzle over the cucumber mix (tzatziki)