1 tray of Mt Barker Free Range Argentinean BBQ Turkey Steaks
1 cup of Greek Style Yoghurt
½ Whole Egg Mayonnaise
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 turkey steaks on an open baking tray in a hot (220 degree) oven for 20-30 minutes. Chop into bit sized pieces. Remove and cover with foil to cool. Mix the yoghurt, mayonnaise 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.
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