4x 115g skinless chicken breasts
1 tbsp grated lime zest
juice of 2 limes
1 tsp ground ginger and 1 tsp finely grated garlic
3 tbsp mild curry powder
½ red onion
200g cherry tomatoes
110g baby leaf spinach
400g boiled wholemeal pasta shapes
2 x 150g pots fat free natural yogurt
2 tbsp Vanilla Müllerlight Yogurt
6 tbsp finely chopped mint
2 tbsp finely chopped coriander
1 tbsp soy sauce
Fry Light
1. Cut the chicken into thin strips and place in a bowl with the lime zest and juice, ground ginger, garlic and curry powder. Toss to mix. Cover and leave to marinate in the fridge for at least 1 hour (overnight if possible).
2. Thinly slice the onion and halve the tomatoes, place in a bowl with the spinach and cooked pasta and mix.
3. Make the dressing: place the natural yogurt, vanilla yogurt, mint, coriander and soy sauce in a food processor and blend until smooth.
4. Remove the chicken from the marinade. Heat a non-stick griddle pan sprayed with Fry Light. Add the chicken to the pan (in batches if necessary) and cook for 6-8 minutes, turning once, until cooked through.
5. Divide the salad between four serving plates, top with the chicken strips and drizzle over the dressing.
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