390 g cucumber (1/2)

2 med chicken breasts (260g)

2 spring onions

90 g Greek, low fat yoghurt

60 g baby spinach

6-8 mint leaves, finely chopped

1 tsp nigella seeds

1 lime, juice only

1. Chop the spring onions.
2. Shred the chicken into bite size pieces.
3. Slice the cucumber in half-length ways, remove the inner seeds with a teaspoon, grate the cucumber.
4. Add all ingredients except the chicken & spinach together.
5. Chop/shred the spinach into long thin pieces. Place onto a serving dish.
6. Mix the chicken through the dressing & place on top.

Note: this is a low carb/ high protein dish, ideal for rest days or if you are having a high carb meal later & wish to balance out your intake.