Parmesan Chicken Salad
Preheat your oven to 180ºC/356°F.
Meanwhile in a medium bowl, combine your Greek yoghurt, 4 tbsp of olive oil, the juice of a lemon, your parmesan, and salt and pepper. Add 2 tbsp of water and mix everything together. This will make a thick creamy dressing.
Using two forks, shred your chicken in its tray and allow it to sit whilst you prep your veg. Separate the leaves from your baby gem lettuces and slice your radishes, then carefully dice your avocado. Add all to a large salad bowl, along with your shredded chicken and basil leaves. Top this off with your cheesy dressing and mix it all together. Tuck in MOB, this one’s a winner.