Double Greek-Style Chicken & Potato Salad

• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. Pick thyme leaves. • Cut chicken breast into 2cm chunks. In a large bowl, combine chicken, half the garlic and the remaining garlic & herb seasoning. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (Cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and a splash of water, toss to coat.