Grilled Butter Chicken Salad With Minted Yoghurt Dressing
Grilled Butter Chicken Salad With Minted Yoghurt Dressing
Rate this RecipeIngredients
- 500 g chicken thighs cut into 3 cm pieces
- 175 g Simply Wholesome Pantry Butter Chicken Recipe Base
- 1/2 lemon juice squeezed
- 400 g baby potatoes cut into quarters
- 2 tablespoons extra virgin olive oil
- 120 g baby spinach
- 200 g cherry tomatoes halved
- 1 small red onion finely sliced
- 2 lebanese cucumbers cut into half moons
- 1 avocado sliced
- 1/2 cup roasted cashews roughly chopped
- 1 cup coriander leaves roughly chopped
Minted Yoghurt Dressing
- 3 tablespoons extra virgin olive oil
- 1/2 cup mint leaves
- 1 cup coriander leaves & stalks
- 1/2 teaspoon sugar
- 1 tablespoon apple cider vinegar
- 1/4 cup greek yoghurt
Instructions
- In a bowl, combine the chicken pieces with the Simply Wholesome Pantry Butter Chicken Recipe Base and the lemon juice. Marinate for at least 30 minutes.
- Boil the baby potatoes until fork-tender. Drain and let them cool.
- For the minted yoghurt dressing: In a blender, combine the extra virgin olive oil, mint leaves, coriander leaves and stalks, sugar, apple cider vinegar and yoghurt. Blend until smooth. Adjust the consistency with additional olive oil if needed.
- Heat a grill pan or barbecue. Grill the marinated chicken pieces until fully cooked and slightly charred on the edges. Set aside.
- In a large salad bowl, combine the baby spinach, cherry tomatoes, red onion, cucumber, avocado, cashews and coriander. Add the boiled baby potatoes and grilled butter chicken to the salad.
- Pour the minted yoghurt dressing over the salad. Toss gently to coat all the ingredients with the dressing.
- To serve: Divide the salad among serving plates. Garnish with extra coriander if desired. Serve immediately and enjoy!
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