Full ingredients list:
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250g skinless chicken
¼ cup reduced-fat plain yoghurt
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2½ cups store-bought slaw mix
2 cups baby spinach
¼ cup toasted pumpkin seeds
2 slices grainy sourdough
Nutritional information (per serve)
Instructions and steps:
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.
About this recipe
First published: February 2020