Chicken Power Salad

Less than 15'

100g FAGE Total 0%

10 mild peppedew peppers, drained, thinly sliced

70g watercress

3 medium eggs, hardboiled, cooled, shelled & quartered

2 x 100g roast or poached skinless chicken breasts

2 tbsp toasted savoury mixed seeds

  1. Finely chop half the peppers and a handful of watercress. Mix with the yoghurt and season well.
  2. To serve add the remaining watercress and peppers to two plates, along with the eggs, chicken and yoghurt dressing. Sprinkle with seeds.