This makes for an easy and colourful summer meal for the family. Take your favourite flavoured boneless chicken and roast in the oven or grill on the BBQ if you feel like cooking al fresco. 
(serves 4-6)
Ingredients: 

1 whole boneless marinated chicken (I used the garlic and herb) 

1 head of Cos Romaine lettuce (chopped)

½ jar Bold Bean Co. Chickpeas (drained and rinsed)

1-2 tomatoes (diced)

1 red onion (diced)

1 avocado (diced) 

100g Greek yoghurt

50ml olive oil

Juice and zest of 1 lemon

1tbsp whole grain mustard

1 Clove of garlic (grated)

Salt and pepper to taste

Method:
Preheat the oven to 180deg C.
Roast the chicken skin side up for 40 mins per kilo or until cooked.
For the salad, start with the dressing. Take a small bowl and add the Greek yoghurt, olive oil, lemon zest and juice, grated garlic and some salt and pepper, mix well and leave to one side.
Take a large salad bowl and add the chopped, Cos, onion, avocado, tomato and chickpeas and mix together, add in the dressing and mix thoroughly. Season to taste.
Once the chicken is cooked, allow it to rest for 10-15 mins.
Slice and serve along with the salad.