Yoghurt Garam Masala Chicken Salad
Serves
2
Ingredients
- 300g chicken breast
- 80g baby spinach
- 20g coriander, finely chopped
- 10g ginger, peeled and finely grated
- 2 tbsp cashew nuts
- 2 tsp garam masala
- 1 carrot, peeled into ribbons
- 1 zucchini, peeled into ribbons
- 1 red onion, thinly sliced
- 1 lemon
- 3 tbsp Greek yoghurt
- Extra virgin olive oil
- Pepper
Methods
- Cut chicken lengthways into three pieces. Place in a bowl.
- Process ginger, garam masala, ¾ of the yoghurt and half the onion in a blender until smooth. Season with pepper. Add to the chicken, mix well and leave to marinate for 10 minutes.
- To make salad, combine remaining onion, carrot, zucchini, spinach and nuts in a bowl.
- Squeeze juice from lemon and combine with coriander and remaining yoghurt. Season with pepper.
- Remove chicken and discard marinade. Heat an oiled grill plate or non-stick frying pan over a medium to high heat. Add chicken in a single layer. Cook for about 2 minutes on each side, or until tender and cooked through.
- Serve chicken with salad. Top with yoghurt mixture. Enjoy!
Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.
