Yoghurt Garam Marsala Chicken Salad
Yoghurt Garam Marsala Chicken Salad
Ingredients for One
Ingredients for One
- 150 grams free range chicken breast
- 30 grams baby spinach
- 5 grams coriander
- 5 grams ginger
- 1 tbsp cashew nuts
- 0.5 tsp garam masala
- 1 zucchini
- 1 carrots
- 1 red onion
- 1.5 tbsp Greek yoghurt - PANTRY ITEM
- 1 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams free range chicken breast
- 60 grams baby spinach
- 10 grams coriander
- 10 grams ginger
- 2 tbsp cashew nuts
- 1 tsp garam masala
- 1 zucchini
- 1 carrots
- 1 red onion
- 3 tbsp Greek yoghurt - PANTRY ITEM
- 2 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams free range chicken breast
- 120 grams baby spinach
- 20 grams coriander
- 20 grams ginger
- 4 tbsp cashew nuts
- 2 tsp garam masala
- 1 zucchini
- 2 carrots
- 1 red onion
- 6 tbsp Greek yoghurt - PANTRY ITEM
- 4 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams free range chicken breast
- 180 grams baby spinach
- 30 grams coriander
- 30 grams ginger
- 6 tbsp cashew nuts
- 3 tsp garam masala
- 2 zucchini
- 3 carrots
- 2 red onion
- 9 tbsp Greek yoghurt - PANTRY ITEM
- 6 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- peel and finely grate ginger
- peel, halve and thinly slice onion
- peel carrots into thin ribbons
- rinse and peel zucchini into thin ribbons
- rinse baby spinach
- wash and finely chop coriander
Method:
- Cut chicken lengthways into three pieces. Place in a bowl.
- 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.
- To make salad, combine remaining onion, carrots, zucchini,spinach and nuts in a bowl. Mix vinegar, coriander and remaining yoghurt and season well with salt & 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.
- Serve chicken with salad. Top with yoghurt mixture. Garnish with pepper.