2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
1 tbs tikka curry paste
1 tbs Coles Classic Olive Oil
60g pkt Coles Australian Baby Spinach
1 spring onion, thinly sliced
1 carrot, peeled, cut into ribbons
1 Lebanese cucumber, peeled into ribbons
400g can chickpeas, rinsed, drained
1/4 cup (70g) Greek-style yoghurt
1 tbs mango chutney
1/4 tsp ground turmeric
Coriander springs, to serve
- Combine chicken, curry paste and oil in a medium glass or ceramic dish.
- Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 mins to rest. Thickly slice.
- Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Combine the yoghurt, chutney, turmeric and 2 tbs warm water in a small bowl. Season. Drizzle salad with half the yoghurt mixture and gently toss to combine.
- Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.
Easy ribbons: For perfectly thin, even strips of carrot and cucumber, use a large vegetable peeler to make the veggie ribbons.