Express Chicken Fajita Salad

Ingredients
4 Chicken Breasts, cut into strips
2 tsp Paprika
2 tsp Ground Cumin
3 Peppers, different colours and sliced
142g Fat Free Yogurt
Juice of one lime
Rice
Veg Stock
1/2 tsp Turmeric
Salad Leaves, Lettuce/Spinach
Tomatoes, chopped
Cucumber, chopped


Method
Coat the Chicken with the Paprika and Cumin and set to one side.
Stir-Fry the peppers for 6-7 minutes and then remove to one side.
Stir-Fry the Chicken Strips for 5 minutes or until cooked through.
Cook the rice in veg stock with the Turmeric for the stated amount of time on the packet.
To make the dip, mix together the yogurt and the lime juice and season with salt and pepper.
Serve with the salad leaves.  Spoon over the flavoured rice, add the tomatoes, cucumber, peppers and chicken.  And drizzle with yogurt dip and a wedge of lime for squeezing over.

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