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Spiced Indian chicken salad with minty yoghurt

Serves:

2

Cook Time:

25

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Notes

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Ingredients

  • 2 tbsp. extra virgin olive oil

  • 2 limes

  • 1 tsp. dried mint

  • 1 1/2 tsp. cumin seeds

  • 1 1/2 tsp. ground coriander

  • 1 1/2 tsp. curry powder

  • 4 chicken thigh fillets

  • 30g raisins

  • 1/2 green chilli, finely chopped

  • 60g natural yoghurt

  • 1 Romaine lettuce, shredded

  • 1/2 cucumber, diced

  • 1 avocado, cut into criss-cross pattern and scooped out

  • 3 spring onions, sliced

  • Handful coriander, finely chopped

  • Crispy onions or roasted cashews to top

Method

  1. Whisk the extra virgin olive oil, juice of 1 lime, half the dried mint and some salt & pepper in a large bowl.

  2. In a small dry frying pan toast the cumin seesd, ground coriander and curry powder for a minute or so until fragrant and add to the dressing.

  3. Place the chicken thigh fillets in a seperate bowl and at half the dressing and toss to coat. Leave to marinate in the fridge while you prepare the rest of the salad.

  4. Add the raisins and green chilli to the large bowl with the remaining dressing.

  5. Mix the yoghurt with the remaining dried mint, and generous squeeze of lime juice and salt & pepper. Set aside.

  6. Ad the lettice, cucumber, avocado, spring onions, coriander and some salt and pepper to the salad dressing bowl and set aside. Don't toss yet!

  7. Remove the chicken from the fridge and fry in a frying pan for 3-4 minutes on each side until charred and cooked through. Set aside on a chopping board.

  8. Mix the salad together and season well. Add a little more lime juice if needed. Slice the chicken.

  9. Serve the salad in bowls, topped with the chicken and cashews or crispy onions if you fancy.

Nutrition

kcal

765

fat

55.5

sat fat

12.9

carbs

36.2

sugars

14.3

fibre

11

protein

43.9

salt

0.2

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