Serving Size
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1
Whisk together the yogurt, mayonnaise and seven spice. Add the chicken thighs and turn to coat. Cover with cling film and chill for 3 hours or overnight.
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2
Set a frying pan with the olive oil over a medium-high heat. Cook the chicken thighs for 5-6 minutes on each side, or until completely cooked through.
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3
Meanwhile, mix the cucumbers, cherry tomatoes and red onion. Spoon into serving bowls.
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4
Slice the chicken into strips and arrange on top of the salad. Top with the feta, parsley and radishes and garnish with lemon
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