| ½ Tspn Chinese five-spice powder | |
| 1 Tspn chilli powder | |
| 2 Tspns naturally fermented soy sauce | |
| 1 clove garlic | Crushed |
| 1 Tbspn extra virgin olive oil | |
| 200g natural yoghurt | |
| 4 x 200 g skinless chicken breasts | |
| 2 Lebanese (small) cucumbers | Sliced |
| 4 Roma tomatoes | Sliced |
| ½ Red onion | Finely sliced |
| ¼ cup mint leaves | |
| 1 Tbspn extra virgin olive oil | |
| 1 Tspn lemon juice |
- In a bowl, gently fold five-spice powder, chilli powder, soy sauce, garlic and 1 tablespoon of oil through yoghurt. Coat chicken with mixture and allow to stand at least 4 hours.
- Preheat oven to 180°C.
- Heat a frying pan over medium heat. Add chicken and cook for 2 minutes each side. Transfer to a baking dish and bake for 6—8 minutes or until cooked through. Remove and allow chicken to rest for 5 minutes. Carve into thick slices.
- To make the salad, gently toss remaining ingredients. Divide between 4 serving plates, then add chicken and serve.