Peri Peri Chicken Salad with Yoghurt Dressing

1 tray of Mt Barker Free Range Chicken Peri Peri Breast strips
1 cup of Greek Style Yoghurt
Juice of 1 small lemon
1/3 cup flat leaf parsley finely chopped
Baby spinach to cover your serving bowl
1 tub grape tomatoes sliced

Cook the chicken breasts on an open baking tray in a hot (220 degrees) oven for 15 minutes.  Chop into bit sized pieces. Remove and cover with foil to cool. Mix the yoghurt, lemon juice and parsley together and toss in the chicken. Lay on the bed of spinach and top with the tomatoes and a sprinkle of parsley.

Serves: 2

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