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Recipe Instructions

Combine chicken, curry paste and oil in a medium glass or ceramic dish.

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.

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.

Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.

Recipe Ingredient

2 Australian Chicken Breast Fillets, halved horizontally

28.00 gm tikka curry paste

18.20 gm Classic Olive Oil

60g pkt Baby Spinach

1 spring onion, thinly sliced

1 carrot, peeled, cut into ribbons

1 Lebanese cucumber, peeled into ribbons

400g can chickpeas, rinsed, drained

70g yoghurt

20.00 gm mango chutney

1/4 tsp ground turmeric

Coriander springs, to serve

Recipe Cuisine

Indian

Cook Time

15M

Prep Time

0S

Total Time

15M

Nutrition

57.85 calories

9.2 grams fat

1.4 grams saturated fat

22.7 grams carbohydrates

7.2 grams sugar

17.4 grams protein

38 milligrams cholesterol

367.8 milligrams sodium

https://schema.org

NutritionInformation

Recipe Category

Dinner, lunch

Keywords

Chicken, egg allergy, fish allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, shellfish allergy, soy allergy, tree nut allergy, wheat allergy, yoghurt, chicken breast, barbecue, indian, fresh, comfort food, family friendly, kid friendly, weeknight, picnic, marinade, dinner, lunch, spring, summer, savoury, easy dinner, healthy, low calorie

Description

This quick chicken tikka salad is loaded with fresh veggies, chickpeas and succulent marinated chicken, for an easy, light dinner.

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