Slice the chicken breast into thin strips.
Mix the yogurt, garlic, and spices in a large bowl and add the chicken pieces, turning to coat with the yogurt mixture. Refrigerate for several hours.
Preheat oven to 180°C and place the chicken in an ovenproof dish. Bake until browned and cooked through with no pink showing, about 20 minutes. Allow to cool.
Serve on mixed salad leaves, diced tomatoes, peppers and garnish with flat leaf parsley.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.