A tasty lunch with solid protein and vegetables!

1 cooked chicken breast, cubed
1 1/2 cups raw cauliflower
1/4 cup cooked peas
1/3 cup parsley, chopped
1/4 cup cucumber, cubed
2 tablespoons olive oil
1 tablespoon plain Greek yogurt yogurt
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon apple cider vinegar

Steam the cauliflower for 4-5 minutes. Chop into small pieces and refrigerate until cool or for about half an hour. Put the olive oil, yogurt, mustard, honey and vinegar into a medium sized bowl and stir until fully combined. Add in the chicken, cauliflower, peas, cucumber and parsley. Toss gently such that everything is lightly coated in the dressing. Serve immediately on bread or keep in the fridge for 1-2 days.