Zesty Grilled Chicken Salad

In a large bowl, combine the Greek yoghurt, olive oil, paprika, sumac, cumin, garlic granules, lemon zest, lemon juice, salt, caster sugar, and black pepper. Add the chicken thighs and mix well to coat. Cover and marinate in the fridge for at least 1 hour, or ideally overnight.

Preheat your grill or BBQ to medium-high heat. Remove the chicken from the marinade and grill for 7-9 minutes on each side, or until cooked through and nicely charred. Let the chicken rest for a few minutes, then slice.

In a large salad bowl, combine the chopped lettuce, chopped dill, pickled onion, cornichon pickles, and chopped walnuts.

In a small bowl, whisk together olive oil, lemon juice, honey, salt and black pepper until well combined.

Drizzle the dressing over the salad and toss to combine. Top with the sliced grilled chicken, extra pickled onion, and drizzle with mayonnaise.

To make the quick onion pickle, combine the thinly sliced red onion, apple cider vinegar, hot water, salt, white sugar, black peppercorns, bay leaf, and fennel seeds in a bowl or jar. Stir well and let sit for at least 30 minutes before using. Use as directed in the salad.