Tandoori Chicken Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 600 g chicken breast fillets
• 1/4 cup tandoori curry paste
• 400 g butternut pumpkin, sliced
• cooking spray
• 80 g snow pea sprouts
• 60 g baby spinach leaves
• 1 medium red onion, halved and thinly sliced
• 1/2 cup low-fat natural yogurt
• 2 tablespoons lemon juice
• 2 tablespoons coriander, chopped
• 1 tablespoon tahini
• 1 garlic clove, crushed

Recipe

• 1 place chicken fillets on a plate and brush with paste; cover with plastic food wrap. chill for 15 minutes.
• 2 heat a char grill or bbq to high. spray chicken and pumpkin with oil. cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender. transfer to a plate. cover with foil; rest for 5 minutes. thinly slice chicken.
• 3 meanwhile, combine sprouts, spinach and onion in a medium bowl. whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
• 4 add chicken and pumpkin to salad mixture; season with salt. toss to combine. place salad on serving plates; drizzle with dressing. serve at once.4.