Description
Light, creamy curried summer chicken salad. (serves 2)
Ingredients
- 1.5 cups frozen green beans, cut into pieces half and steamed
- 1.5 cups fresh asparagus, cut into pieces half and steamed
- 3 cups BBQ chock, coarsely chopped
- 2 large apples, thinly sliced (do last so they don’t brown)
- 1⁄2 cup Spanish onion, thinly sliced
- 1⁄3 cup plain low fat yoghurt
- Small handful of coriander, finely chopped
- A generous fistful toasted slithered almonds
- 1 tsp tumeric powder
- 1 tsp curry powder
- 2 tsp cumin powder
- 2 tbs low fat mayonnaise
- 1 tbs fresh lime juice
Method
- Place cooled beans and asparagus into large mixing bowl with the onion, chicken and a sprinkle of coriander.
- Throw the spice powders into a frying pan over a 30 second medium heat until fragrant.
- In a small bowl mix the warmed spices with yoghurt, mayonnaise and lime juice.
- Pour over the chicken and beans and mix thoroughly.
- Serve with the apples, almonds and remaining coriander.