Glow Greek-Ish Chicken & Butter Bean Salad

Prep the red onion

• Finely slice the red onion. Add it to a small bowl of ice-cold water and leave to soak for around 10 minutes. This takes the bitter edge off. Drain well and pat dry.

Prep the salad

• Grate the garlic.
• Dice the cucumber and quarter the cherry tomatoes.
• Shred or finely chop the cooked roast chicken breast.
• In a large bowl, mix together the yoghurt, garlic, red wine vinegar, dried oregano, lemon juice and one tablespoon of olive oil.
• Tumble in the Bold Bean Queen butter beans, tomatoes, cucumber, Kalamata olives, feta, drained red onion and fresh mint. Fold gently until everything is glossy and well coated.
• Add a few cracks of black pepper and taste before adding salt, as the feta and olives bring plenty of seasoning already. Adjust the herbs or yoghurt to suit.

Plate Up

• Layer onto little gem lettuce leaves, or stuff into a pitta when you're ready to eat (also great in a wrap or on crackers).