Skinny chicken salad with baked potato wedges.
Shredded chopped chicken, chopped onions, tomatoes, coriander, cabbage or lettuce, celery, mustard, Greek yogurt, avocado, cumin powder, salt, pepper, paprika and very little mayonnaise. Mix and serve with toast.
Cut wedges, skin on, and parboil for 8 minutes. Remove and run under cold water. Coat in olive oil, cumin powder, salt, pepper and paprika. Bake in the oven for 20-30 minutes. Toss in a dry pan for 2 min to add a roasted feel. Sprinkle oregano and serve.