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Yoghurt & Herb Chicken Club Salad


80g mixed leaves

2 cooked, skinless chicken breasts, chopped

50g frozen peas

200g cherry tomatoes, quartered

4 slices cooked crispy smoked bacon, broken up into pieces

1 ripe avocado, stoned and chopped

50ml Newman’s Own Yoghurt & Herb Dressing


Defrost the peas in a bowl with enough cold water to cover and leave for 10 minutes. Drain well.

Meanwhile, tip the mixed leaves into a large salad bowl, add the chicken, avocado, tomatoes and peas. Scatter over the bacon, then drizzle over the Yoghurt & Herb Dressing. Serve and enjoy!

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