Don’t let the name fool you, this is not your average chicken and garden salad! Jam, chutney, mustard, lemon… sounds a bit weird, but just wait till you try it. You’ll be coming back for more!


chicken and salad

_ kg chicken breasts
1 cup five:am greek style yoghurt
2 tbsp apricot jam
2 tbsp mango chutney
2 tsp Worcester sauce
4 tbsp seeded mustard
2 tbsp lemon juice

Cos lettuce
1 tomato
1 cucumber
_ Spanish onion
_ avocado
Handful of pistachio nuts


4 tbsp five:am greek style yoghurt
drizzle of olive oil
2 tbsp lemon juice
pinch sea salt
cracked pepper
leaves off one sprig of oregano
_ clove of crushed garlic


chicken marinade
1. Mix five:am greek style yoghurt, apricot jam, mango chutney, Worcester sauce, seeded mustard and lemon juice in a large bowl. Mix well. Add the chicken. Place in the fridge over night to marinade or for at least 2hrs before cooking.
2. Heat up BBQ, skillet or grill plate and cook chicken. Frequently baste chicken with excess marinade.

garden salad
1. Wash and chop cos lettuce, tomatoes, onions, avocado and cucumber.
2. Place salad in a large bowl and sprinkle with pistachio nuts. Dress with five:am greek style yoghurt dressing.

Serving suggestion: Serve with fresh garden salad and five:am greek style yoghurt dressing