Chicken Pak Choi Salad with Greek Yoghurt Dressing

Chicken breast from the roasted chicken (homemade or storebought) tossed with a Greek yoghurt dressing for a fuss free, midweek meal that's high in protein, big on flavour and low in calorie. Enjoy it in a sandwich, wrap, or over a bed of pak choi greens or lettuce.

	Greek Yoghurt Dressing
2 Chicken breast leftover from a roasted chicken, diced 300 g Seedless red grapes - halved 150 g Pak choi, white chunky stalks, chopped 2 stalk Spring onions, thinly sliced 1 Red onion, peeled and finely diced 100 g Peanut nuts, salted and toasted	250 g Greek yoghurt, full fat 1 tbsp Lemon juice 2 tsp Honey or maple syrup Sea salt and freshly milled black pepper to taste 2 tbsp Dill, frozen or fresh

Place the diced chicken, grapes, chopped pak choi white stalks, spring onions, red onions and peanuts in a large bowl.
In another bowl, whisk together the Greek yogurt, lemon juice, honey or maple syrup, salt, and pepper until smooth. Pour over the chicken mixture and toss to coat. Taste and season. Cover and chill for at least 1 hour or up to overnight for flavours to meld.
When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.