This vibrant salad will satisfy any curry craving – and provide a healthy hit of fresh veggies, too. The herby yoghurt dressing is packed with flavour, while the grilled naans add crunch (we've used shop-bought naans to save time in the kitchen, but you can make your own using this recipe).
This recipe can be made vegetarian and vegan, by subbing out the chicken for tofu and the yoghurt for a dairy-free alternative.
Bash chicken breasts between 2 sheets of parchment paper with a rolling pin to an even thickness of 1cm (1/2in). Rub over curry paste.
Step 2
Heat a large griddle or frying pan over medium-high heat and cook chicken for about 5min per side or until cooked through.
Step 3
Meanwhile, in the small bowl of a food processor or blender, whiz most of the coriander (stalks included) with the yoghurt, chutney, lime juice and some seasoning. Set aside.
Step 4
Preheat grill. Over a large platter, peel the carrots and cucumber into long ribbons using a Y-shaped vegetable peeler (stopping when you reach the cucumber seeds, which can be discarded). Chop tomatoes into wedges and sprinkle over the salad.
Step 5
Grill naans according to pack instructions. Slice naans and chicken into strips and add to the platter. Drizzle over the coriander yoghurt dressing and sprinkle with remaining coriander leaves. Serve.
Per Serving:
Calories: 452
Fibre: 6 g
Total carbs: 50 g
Sugars: 15 g
Total fat: 9 g
Saturated fat: 1 g
Protein: 39 g
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