A tasty marinade for chicken (or other meats) and salad dressing.

Serves 4

Yoghourt Dressing:
2x200g tubs Jalna BioDynamic Blueberry Yoghourt
1/3 cup lime juice
1 tablespoon Japanese reduced-salt soy sauce
2 teaspoons grated ginger
Salad:
4 chicken breast fillets, halved horizontally
Oil spray
4 boiled eggs, shelled and sliced
1 avocado, peeled & sliced
1 mango, peeled & sliced
1 Spanish onion, peeled & sliced
150g snow peas, trimmed & blanched
200g mixed lettuce leaves

• Combine all dressing ingredients.  Pour half the mixture over chicken breasts and marinate for 30 minutes.
• Lightly spray a frypan or chargrill with oil and cook chicken over moderately high heat until cooked.  Remove from heat and set aside to cool.
• Slice chicken and toss with egg, avocado, mango, onion, blanched snow peas, lettuce and remaining yoghourt dressing. Serve with a wholegrain dinner roll.