Ingredients
- 2 lettuce (baby cos lettuces, trimmed and leaves separated)
- 12 grams cherry tomatoes (12 cherry tomatoes, halved specified)
- 200 grams chicken breast (cooked and cut into small pieces or shredded)
- 10 grams sunflower seeds (mixed seeds specified)
- 20 grams parmesan cheese, finely grated
- FOR YOGHURT DRESSING
- 75 grams Greek yoghurt (full-fat)
- 1 garlic clove, small peeled and minced
- 1/4 teaspoon dried mixed herbs (a pinch specified)
- Sea salt
- Ground black pepper
How to Make
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Step 1: To make the dressing combine the yoghurt, garlic, herbs and 2 tablespoons cold water in a bowl and mix well and season with a pinch of salt and lots of pepper.
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Step 2: Wash the lettuce and drain well.
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Step 3: Divide the leaves between two shallow bowls or lidded container and scatter with the tomatoes and then place the chicken on top and sprinkle with the seeds and parmesan and drizzle with the dressing just before serving and season with pepper and serve.
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Step 4: TIP - if taking as a packed lunch put the dressing and salad in separate containers and keep chilled until needed.
We hope you enjoy this recipe!
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