On the table in 15 minutes, this Indian-inspired chicken salad is a great addition to your weekly dinner rotation. It’s packed with chickpeas, marinated chicken breast and drizzled with a tasty yoghurt mixture.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine chicken, curry paste and oil in a medium glass or ceramic dish.
Step 2
Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 mins to rest. Thickly slice.
Step 3
Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Combine the yoghurt, chutney, turmeric and 2 tbs warm water in a small bowl. Season. Drizzle salad with half the yoghurt mixture and gently toss to combine.
Step 4
Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.
2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
1 tbs tikka curry paste
1 tbs olive oil
60g pkt Coles Australian Baby Spinach
1 spring onion, thinly sliced
1 carrot, peeled, cut into ribbons
1 Lebanese cucumber, peeled into ribbons
400g can chickpeas, rinsed, drained
1/4 cup (70g) Greek-style yoghurt
1 tbs mango chutney
1/4 tsp ground turmeric
Description
On the table in 15 minutes, this Indian-inspired chicken salad is a great addition to your weekly dinner rotation. It’s packed with chickpeas, marinated chicken breast and drizzled with a tasty yoghurt mixture.
Method
Step 1
Combine chicken, curry paste and oil in a medium glass or ceramic dish.
Step 2
Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 mins to rest. Thickly slice.
Step 3
Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Combine the yoghurt, chutney, turmeric and 2 tbs warm water in a small bowl. Season. Drizzle salad with half the yoghurt mixture and gently toss to combine.
Step 4
Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.
