• 2 chicken breast fillets 
  • 3-4 tbsp mayonnaise 
  • 1-2 tbsp full fat Greek yoghurt 
  • 2 spring onions, roughly chopped 
  • 5 sun-dried tomato halves, roughly chopped 
  • 1tsp mild curry powder 
  • 1 sachet Bimuno 
  • 10g fresh parsley, finely chopped 
  • Juice of half a lemon and half a lime
  • Salad leaves of choice
  • Optional - A handful of cashews or flaked almonds to finish


  • Using a grill pan, cook your chicken breasts for 4/5minutes each side. Check juices run clear and slice when cooled and rested.
  • In a bowl add your mayonnaise, Greek yoghurt, spring onions, sundried tomatoes, curry powder, Bimuno, parsley & lemon/lime and mix.
  • Place your salad leaves on a plate, place your chicken on top and generously pour your sauce over the top.
  • Alternatively, use your chicken and sauce as a sandwich filling for a delish treat.