Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



10 Ceylon/Green/Rooibos tea bags
60 ml Huletts brown sugar
125 ml Spekko parboiled white rice
4 chicken breasts
30 ml olive oil
Salt and freshly ground black pepper to taste
15 ml dried oregano

250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 avocado
Salt and freshly ground black pepper to taste
30 ml parsley, chopped
1 lime, zested and juiced

To serve:
4 Consol jars
4 baby cos lettuce, cut into wedges
4 boiled eggs, peeled and quartered
150 g cherry tomatoes, halved
100 g blue cheese


Place a roasting pan onto the stove on medium heat and line it with foil. The foil should cover the pan to the rim. Tuck the sides of the foil over the rim. Remove the tea from the teabags and add it together with the brown sugar and rice to the foiled pan. Stir well to evenly distribute the mixture. Close the lid and let it smoke for 2 minutes. Rub the chicken with olive oil and season with salt, pepper and oregano. Place a trivet or rack onto the roasting pan and place the chicken on top. Close the lid and seal the sides by tucking the foil over the sides of the lid. Leave to smoke for 15 minutes or until the chicken is cooked through.

In a blender, combine the LANCEWOOD® Double Cream Plain Yoghurt, avocado, salt and black pepper, parsley and the zest and juice of lime. Blend until smooth.

To serve:
Add the cos lettuce to the jars and coat with the dressing. Place the eggs, tomato, parsley and sliced chicken on top of the salad. Crumble the blue cheese evenly between the jars and drizzle with some more dressing. Serve the remaining dressing on the side.

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk