Chicken Salad with Garlic Yoghurt

A great chicken salad, and quick to prepare. The vegetables came already assembled in a bag from the local Co-op. Decanted into a glass bowl and dressed with some olive oil, two dashes of Tabasco sauce, and two dashes of Worcester sauce. Stir.

I roasted a medium-sized chicken the day before, and prepared it for use once it had cooled. After that it was kept overnight in the fridge.

I diced one chicken breast, and added the pieces to the salad.

In a  smaller bowl I prepared the garlic yoghurt. Four or five dessert spoonfuls of fresh yoghurt, infused with two finely grated cloves of garlic. Stir together and allow to stand for fifteen minutes or so.

Served in a pasta bowl, with the garlic yoghurt spooned on top. Excellent dish!