Quick BBQ chicken salad with pita chips and yoghurt

Method

Prep it 

1. Preheat BBQ to medium-high (if using). 
2. Preheat oven to 200°C (or 180°C fan bake) if using to heat pitas. 
3. Pat chicken dry and slice 1cm, then toss in a medium bowl with oil. 
4. Lightly season with salt and pepper.  
5. Drain and rinse chickpeas, then add to another medium bowl. Put aside.  
6. Cut pita into wedges.  

Cook it  

1. Cook chicken on BBQ for about 6 minutes on each side (depending on thickness), or until cooked through.  
2. Cook chickpeas on BBQ for about 3 minutes, until golden. Alternatively, use the same method to cook chicken and chickpeas in a large pan, in batches if needed.  
3. Cook pita for 2-3 minutes on each side, until toasted. Alternatively, place pitas on an oven tray and cook in oven for about 5 minutes, until warmed through.  

Toss it  

1. Roughly chop lettuce and cut tomato into wedges. 
2. Cut cucumber in half lengthways and thinly slice.  
3. Add veggies to a large bowl with cooked chicken, chickpeas, vinegar, and olive oil. 
4. Toss everything together.  

Eat it  

1. Arrange chicken salad on a platter to share or help yourself to a plate. 
2. Serve pita wedges on the side and drizzle over yoghurt.  

Tip

Switch out baby cos lettuce and tomatoes for spinach and carrot in winter months.