- 2 cooked chicken breast, cubed
- 12 cherry tomatoes, halved
- 12cm barrel of cucumber halved sliced
- 2 large handfuls of baby spinach
- 4 tbsp Glenisk Greek yoghurt
- ½ tsp sea salt
- 2 tbsp dill, chopped
- 2 tbsp mini capers
- Place the spinach leaves at the bottom of a bowl and top with the cucumber, tomato and chicken.
- Mix the Greek yoghurt, salt, dill and capers together.
- Top the salad with the yoghurt dressing and serve.