Spicy Chicken Salad 435kcals


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Cooks in 20
Preperation takes 10
Serves 2
Difficulty Easy
Nutrition Per Serving:
Calories

435

Low 22%
Fat

13.3g

Low 19%
Saturates

1g

Low 5%
Carbs

21g

Low 8%
Protein

52g

Med 104%
Sugars

17.6g

Low 20%
Fibre

8.1g

Low 16%
Salt

1800mg

Med 30%
Food Group Portions:
Starch

0

Fruit/Veg

2

Dairy

0

Meat/Fish

1

Fats

0.5

Extras

0


Ingredients



Method


  • Mix together the chicken and tandoori paste thoroughly in a large bowl, set aside for at least 10 minutes to marinate.
  • Add grated carrot, finely sliced red onion, roughly chopped tomatoes and mint leaves to a large salad bowl. Mix in well with the baby spinach and then set aside.
  • Cook the chicken on a medium to high heat for 8-10 minutes, turning every 2 minutes. Once cooked, remove from the chicken and cover tightly with foil and rest for 2 minutes.
  • While the chicken is cooking, combine the yoghurt with a grated cucumber and add the juice of ½ a lemon. Mix thoroughly to create cucumber raita.
  • To serve, add salad to a plate/bowl, top with the chicken and drizzle with remaining lemon, oil and salt and pepper. Serve with cucumber raita.

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