Grilled Tikka Chicken & Chickpea Salad Bowl

Prep:

1. pat dry chicken and halve horizontally
2. rinse and drain spinach
3. wash and thinly slice spring onions
4. peel and julienne carrots
5. wash and slice cucumber into thin rounds
6. rinse and drain chickpeas
7. wash and chop corriander

Method:

1. In a mixing bowl, combine tikka masala paste, yoghurt (0.5 tbsp/P), olive oil (0.5 tbsp/P), salt and pepper. Add chicken cutlets, coating them evenly and set aside.
2. In a small bowl, mix mango chutney, yoghurt, and olive oil. Season with a pinch of salt and pepper. Adjust with a splash of water if too thick. Set aside.
3. Preheat a grill pan or barbecue over medium-high heat. Lightly oil the surface. Remove chicken from marinade, shaking off excess, and grill for 4–5 minutes per side, or until cooked through. Transfer to a plate, cover loosely with foil, and rest for 5 minutes. Slice into strips.
4. Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Drizzle salad with half the yoghurt mixture and gently toss to combine.
5. Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.