1 Poach or bake chicken breasts for 15 minutes, or until cooked through. Roughly shred when rested and cooled slightly.
2 Combine yoghurt, lemon juice and mustard in a bowl. Season with black pepper. Set aside.
3 Toss shredded chicken, slaw mix, baby spinach and pumpkin seeds in a salad bowl. Drizzle with dressing and toss to coat. Serve with toasted sourdough.
