• Yoghurt Garam Masala Chicken Salad
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Yoghurt Garam Masala Chicken Salad

Yoghurt Garam Masala Chicken Salad

  1. 1 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 2 tbsp Greek Yoghurt - PANTRY ITEM
  5. 5 g Ginger
  6. 1 tsp Garam Masala
  7. 150 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 5 g Coriander
  10. 1 tbsp Cashew Nuts
  11. 1 Each Carrots
  12. 30 g Baby Spinach
  13. 1 Each Zucchini
  1. 2 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 3 tbsp Greek Yoghurt - PANTRY ITEM
  5. 10 g Ginger
  6. 1 tsp Garam Masala
  7. 300 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 10 g Coriander
  10. 2 tbsp Cashew Nuts
  11. 1 Each Carrots
  12. 60 g Baby Spinach
  13. 1 Each Zucchini
  1. 3 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Onion
  4. 5 tbsp Greek Yoghurt - PANTRY ITEM
  5. 15 g Ginger
  6. 2 tsp Garam Masala
  7. 450 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 15 g Coriander
  10. 3 tbsp Cashew Nuts
  11. 2 Each Carrots
  12. 90 g Baby Spinach
  13. 2 Each Zucchini
  1. 4 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Onion
  4. 6 tbsp Greek Yoghurt - PANTRY ITEM
  5. 20 g Ginger
  6. 2 tsp Garam Masala
  7. 600 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 20 g Coriander
  10. 4 tbsp Cashew Nuts
  11. 2 Each Carrots
  12. 120 g Baby Spinach
  13. 2 Each Zucchini
  1. 6 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 Each Red Onion
  4. 9 tbsp Greek Yoghurt - PANTRY ITEM
  5. 30 g Ginger
  6. 3 tsp Garam Masala
  7. 900 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 30 g Coriander
  10. 6 tbsp Cashew Nuts
  11. 3 Each Carrots
  12. 180 g Baby Spinach
  13. 3 Each Zucchini

Prep:

  1. Rinse baby spinach.
  2. Peel carrots into thin ribbons.
  3. Peel, halve and thinly slice onion.
  4. Wash and finely chop coriander.
  5. Peel and finely grate ginger.
  6. Rinse and peel zucchini into thin ribbons.

Method:

  1. Cut chicken lengthways into three pieces. Place in a bowl.
  2. Remove chicken and discard marinade. Heat an oiled (1 tbsp/p) 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.
  3. To make salad, combine onion, carrots, zucchini,spinach and nuts in a bowl. Mix vinegar, coriander and remaining yoghurt and season well with salt & pepper.
  4. Serve chicken with salad. Top with yoghurt mixture. Garnish with pepper.
  5. Process ginger, garam masala, 3/4 of the yoghurt and half the onion in a blender until smooth. Season with salt and pepper. Add to the chicken, mix well and leave to marinate for 10 minutes.
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