posted on July 01, 2012 21:23
Chicken in Yoghurt
4 skinless boneless chicken breasts 150g each for girls-250g boys, cut into large pieces
Rice bran oil cooking spray
Baby cos lettuce
Baby spinach and rocket leaves.
4 carrots, washed, peeled and sliced
4 tomatoes, quartered
Half a telegraph cucumber, cut lengthwise and chopped
4 slices of celery, washed and sliced
3 tablespoons of whole raw almonds
1 tin of sliced beetroot
500mls Biofarm Lowfat yoghurt
Garden Gourmet Thai seasoning
2 tablespoons Homemade or bought chutney
Cook the chicken in a non stick pan sprayed with cooking oil.
Assemble all of the salad ingredients including the almonds and beetroot in a large bowl.
Mix the yoghurt in a bowl with the chutney and a good squeeze of the thai seasoning.
When the chicken is thoroughly cooked through mix it through the yoghurt before serving on top of the salad.