Grilled Butter Chicken Salad with Minted Yoghurt Dressing

Prep time: 20 minutes 

Cook time: 25 minutes 

Serves: 4

Ingredients: 

• 500g chicken thighs, cut into 3cm pieces 

• Simply Wholesome Pantry Butter Chicken Recipe Base 

• ½ lemon, juice squeezed 

• 400g baby potatoes, cut into quarters  

• 2 tablespoons extra virgin olive oil 

• 120g baby spinach 

• 200g 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, roughly chopped 

Yoghurt dressing

• 3 tablespoon extra virgin olive oil

• A handful mint leaves

• A handful fresh coriander leaves and stalks

• Good pinch of sugar

• 1 tablespoon apple cider  vinegar

• 1/4  cup thick natural or Greek yoghurt

Method:

1. In a bowl, combine the chicken pieces with the Simply Wholesome Pantry Butter Chicken Recipe Base and the juice of half a lemon. Marinate for at least 30 minutes.

2. Boil baby potatoes until fork-tender. Drain and let them cool. 

3. For the dressing: In a blender, combine extra virgin olive oil, mint leaves, coriander leaves and stalks, sugar, apple cider vinegar, and thick yogurt. Blend until smooth. Adjust consistency with additional olive oil if needed.

4. Heat a grill pan or barbecue. Grill the marinated chicken pieces until fully cooked and slightly charred on the edges. Set aside.

5. In a large salad bowl, combine baby spinach, cherry tomatoes, red onion, cucumber, avocado, cashews, and coriander. Add the boiled baby potatoes and grilled butter chicken to the salad.

6. Pour the minted yoghurt dressing over the salad. Toss gently to coat all ingredients with the dressing.

7. To serve: Divide the salad among serving plates. Garnish with extra coriander if desired. Serve immediately, and enjoy your Grilled Butter Chicken Salad with Minted Yoghurt Dressing!