Serves 4

2 chicken breast fillets, halved horizontally
oil or oil spray
300g kumara, peeled & diced into 2cm pieces, cooked
250g kipfler or baby potatoes, diced into 2cm pieces, cooked
1 fennel, thinly sliced or grated
12 (75g) snow peas, trimmed and thinly sliced
2 green onion, thinly sliced
2 teaspoons fresh thyme

Yoghurt marinade/dressing
2 cups Jalna Greek Style Natural Yoghourt
4 teaspoons lemon juice
2 teaspoons orange zest
salt & cracked black pepper

• Cut chicken in half horizontally and gently hit with a meat mallet until even thickness.
• Combine all yoghourt marinade/dressing ingredients. Pour half the mixture over chicken and marinate for 15 minutes to overnight. 
• Combine kumara, potato, fennel, snow peas, green onion, thyme and remaining yoghourt dressing, tossing well to combine.
• Heat frypan or chargrill on moderate heat. Lightly oil and cook chicken until cooked through, turning once. 
• Serve chicken with salad or shred chicken and toss through salad.

Notes:
You can add 1/3 cup coarsely chopped roasted nuts, (eg.walnuts, pecans).