INGREDIENTS

For the salad

2 cups of cooked risoni

¼ red onion finely diced

1 cup fresh chopped parsley

2 ½  tablespoons of chopped fresh dill

2 tablespoons of chopped fresh chives

2 tablespoons of chopped fresh mint

½ teaspoon chopped capers

1 cup of cherry tomatoes (halved)

¼ cup olive oil

1 tablespoon of lemon juice

2 skin free chicken breasts

Salt and pepper to taste

For the dressing

½ teaspoon capers

½ avocado

2 tbsp lemon juice

1 cup fresh spinach

1 tsp rice wine vinegar

1 cup Greek yoghurt.

METHOD

1. Season chicken breasts with salt and pepper
2. Place chicken on a hot oiled griddle pan
3. Cook for 5 – 7 minutes on each side this is depending on the size of the chicken breast.
4. Allow to rest for 5 minutes and then slice.

In the meantime

1. Combine remainder of ingredients. Add rested chicken and combine.
2. To serve top with the creamy dressing

To make the dressing

1. Add ingredients to the food processor (apart from the olive oil and lemon juice)
2. Pulse and blend together while slowly adding oil and lemon juice and until smooth and creamy

Credit

Thanks to our member and chef Narelle Bickford for creating this recipe