CHICKEN SALAD WITH SPINACH AND YOGHURT
½ CUP coarsely cracked wheat
½ TSP mixed spice
4 TBS plain yoghurt
3 TBS olive oil
½ red onion
1 TBS red wine vinegar
1 handful of basil leaves, shredded
2 large handfuls baby spinach leaves, shredded
50 gm pine nuts, toasted
Salt, pepper
½ roasted chicken
Lemon juice
Place cracked wheat in a saucepan. Add mixed spice and 1 cup boiling water and simmer over low heat for 4-5 minutes. Drain.
Combine yoghurt, olive oil, onion and vinegar in a large bowl and stir to combine. Add cracked wheat, basil, spinach, half the pine nuts and season. Add the warm chicken and toss gently to combine.
To serve scatter with remaining pine nuts and drizzle the lemon juice over salad.
