Method

• Pre heat the oven to 200 degrees Line a baking tray with baking paper
• Season the chicken thighs with salt and pepper and drizzle with olive oil
• Spread the chicken out in a single layer and roast in the oven for approx
• 20 minutes or until the juices run clear when tested with a knife
• Leave the chicken to cool while preparing the rest of the salad To make the dressing, cut the mint up finely and mix together with the yoghurt, lemon juice and finely chopped garlic Wash and pat dry the cos lettuce, roughly chop and place in a bowl
• Finely slice the celery and spring onions add to the bowl with the chopped parsley Wash the granny smith apples, cut in to quarters and thinly slice either by hand or using a mandolin, slice the chicken and add both to the salad Dress the salad with the