Roast Chicken, Spinach & Basil Salad with Yoghurt

Roast Chicken Salad


  • 1 cup cracked wheat
  • 8 tbsp Greek yoghurt
  • 6 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp mixed spice
  • Juice of half a lemon
  • ½ red onion, finely chopped
  • 1 bunch handful basil leaves, shredded
  • 4 large handfuls baby spinach leaves, shredded
  • 100g pine nuts, toasted
  • 1 store bought free-range roast chicken, shredded
  • Sea salt and cracked pepper to taste


  1. Cook cracked wheat to the packet instructions.
  2. Combine the yoghurt, olive oil, vinegar, mixed spices, lemon and onion in a large bowl. Stir until combined.
  3. Add the cracked wheat, basil, spinach and half of the pine nuts and season with salt and pepper. Add the shredded chicken and toss gently to combine. Serve and scatter with the remaining pine nuts.

Serves 4.


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