Chicken

• 240 g Chicken Thigh
• 1 tbsp Olive Oil
• 0.13 tsp Garlic Powder
• 0.25 tsp Salt
• 0.25 tsp Black Pepper

Salad

• 4 leaves Cos Lettuce
• 100 g Celery
• 1 tbsp Parsley
• 0.25 cup Ultra Lite Mayonnaise
• 2 g Salt and Pepper (to season)

Instructions

• 1. Preheat oven to 200ºC (390ºF).
• 2. In a bowl, marinate the chicken in olive oil, garlic powder, salt and pepper.
• 3. Place chicken on a lined baking tray and roast for 25-30 minutes, until cooked through.
• 4. Remove from the oven and set aside to cool for 15 minutes.
• 5. Dice the chicken into 1cm cubes.
• 6. Add chopped celery, parsley, mayonnaise and chicken in a bowl and season with salt and pepper. Stir to combine.
• 7. Spoon chicken salad mix evenly into the 4 cos lettuce leaves.