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Yoghurt Garam Marsala Chicken Salad

Yoghurt Garam Marsala Chicken Salad

Ingredients for One

  1. 150 grams free range chicken breast
  2. 30 grams baby spinach
  3. 5 grams coriander
  4. 5 grams ginger
  5. 1 tbsp cashew nuts
  6. 0.5 tsp garam masala
  7. 1 zucchini
  8. 1 carrots
  9. 1 red onion
  10. 1.5 tbsp Greek yoghurt - PANTRY ITEM
  11. 1 tsp white wine (or other) vinegar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast
  2. 60 grams baby spinach
  3. 10 grams coriander
  4. 10 grams ginger
  5. 2 tbsp cashew nuts
  6. 1 tsp garam masala
  7. 1 zucchini
  8. 1 carrots
  9. 1 red onion
  10. 3 tbsp Greek yoghurt - PANTRY ITEM
  11. 2 tsp white wine (or other) vinegar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast
  2. 120 grams baby spinach
  3. 20 grams coriander
  4. 20 grams ginger
  5. 4 tbsp cashew nuts
  6. 2 tsp garam masala
  7. 1 zucchini
  8. 2 carrots
  9. 1 red onion
  10. 6 tbsp Greek yoghurt - PANTRY ITEM
  11. 4 tsp white wine (or other) vinegar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast
  2. 180 grams baby spinach
  3. 30 grams coriander
  4. 30 grams ginger
  5. 6 tbsp cashew nuts
  6. 3 tsp garam masala
  7. 2 zucchini
  8. 3 carrots
  9. 2 red onion
  10. 9 tbsp Greek yoghurt - PANTRY ITEM
  11. 6 tsp white wine (or other) vinegar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

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

Method:

  1. Cut chicken lengthways into three pieces. Place in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Serve chicken with salad. Top with yoghurt mixture. Garnish with pepper.
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