Ingredients

130g chicken breast
1 tbsp. tandoori paste
1-2 tbsp greek yoghurt
salad leaves
olives
25g Danish feta
cucumber
onion
tomato 

Method:

Cut the chicken breast into cubes. In a bowl marinate the chicken in the tandoori paste and yoghurt for 20 minutes.
Heat a non stick frypan over medium heat. Cook the chicken. Whilst the chicken is cooking, chop and assemble your salad ingredients.
Top with the hot chicken. 

Serves 1 – 297 calories / 13.6g fat / 6.6g carbohydrates / 34g protein