Serves 4

INGREDIENTS

For the salad

2 cups of cooked risoni

¼ red onion finely diced

1 cup fresh chopped parsley

2 ½  tablespoons of chopped fresh dill

2 tablespoons of chopped fresh chives

2 tablespoons of chopped fresh mint

½ teaspoon chopped capers

1 cup of cherry tomatoes (halved)

¼ cup olive oil

1 tablespoon of lemon juice

2 skin free chicken breasts

Salt and pepper to taste

For the dressing

½ teaspoon capers

½ avocado

2 tbsp lemon juice

1 cup fresh spinach

1 tsp rice wine vinegar

1 cup Greek yoghurt.

METHOD

• Season chicken breasts with salt and pepper
• Place chicken on a hot oiled griddle pan
• Cook for 5 – 7 minutes on each side this is depending on the size of the chicken breast.
• Allow to rest for 5 minutes and then slice.

In the meantime

• Combine remainder of ingredients. Add rested chicken and combine.
• To serve top with the creamy dressing

To make the dressing

• Add ingredients to the food processor (apart from the olive oil and lemon juice)
• Pulse and blend together while slowly adding oil and lemon juice and until smooth and creamy

Credit

Thanks to our member and chef Narelle Bickford for creating this recipe