INGREDIENTS
3 Chicken Breasts Olive oil
2 Pickled gerkins
Handful chopped Coriander
1.5 tbsp mayonaise
1 tbsp American mustard
1.5 Cups of skyr yoghurt
2 tsp pickle juice

METHOD
Roast the chicken breasts in the oven (until cooked through). using two forks shred the chicken when hot and put aside to cool. Make the filler, add the yoghurt, chopped gerkins, coriander, mayo and mustard, mix well and add the cooled chicken.