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Grilled Butter Chicken Salad With Minted Yoghurt Dressing

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Servings 4

Ingredients
  

  • 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!

Keywords

Dinner, Lunch, Main Course, Salad
Chicken
Protein Chicken
Category Family Meals, Quick Meals, Salad
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