Ingredients:
☐ 2 skinless Chicken Breasts (approx 500g)
☐ 2 heaped tbsn Tikka Masala Paste
☐ 1 tbsp Olive Oil
☐ 400g bag Mixed Salad Leaves
☐ 2 Carrots
☐ 200g Peroni (grape) Tomatoes
☐ 2 medium Lebanese Cucumbers
☐ 1 Red Onion
☐ 8 tsp fat reduced Greek Yoghurt
☐ 2tbsp finely chopped fresh Mint Leaves
☐ 2 tbsp Mint Sauce (to add a little zing)
Method:
- Dice the chicken into 1-inch cubes. In a small bowl, mix the curry paste and chicken cubes, coat well. Cover and leave in fridge for at least 3-4 hours, preferably overnight.
- When marinated, add olive oil to a frying pan and heat until hot. Keep on a high heat and fry chicken until cooked and charred (approx 20-30 minutes). Allow to cool. Refrigerate if not serving now.
3. Prepare the salad ingredients while cooking and cooling the chicken: Peel and grate carrots, slice tomatoes in half, peel (or partially peel) cucumbers and dice into 1-2 cm bite-size chunks, peel & slice onion, and chop mint leaves to combine with yoghurt in a small bowl.
4. Pack into 4 individual bowls or lunch box, place: 50g of mixed leaves; ¼ of the grated carrot; ¼ of the halved tomatoes; 1 sliced baby cucumber per serve. Add ¼ of the cooked chicken pieces and 2 tsp of mint yoghurt. For best results, take your yoghurt dressing separately and add just before eating to keep the salad crispy.
5. You could prepare this on an afternoon at the start of your work week (eg. Sunday) so your lunches are ready to go for the week ahead.
