Servings: 6 | Prep: 20 mins | Cook: 0 min
Nutritional information: (average serve)
- Calories: 401
- Protein: 29g
- Carbs: 13g
- Fat total: 25g Saturated Fat: 5g
Ingredients:
For the Salad
3 cups cold, cooked chicken, chopped
2 tbsp spring/green onions sliced
10 dried apricots chopped
2 tbsp sliced almonds toasted
3 tbsp fresh coriander/cilantro chopped
50g/2 cups rocket/arugula
1 tbsp black sesame seeds or nigella seeds
salt to taste
For the salad dressing
1/3 cup plain yogurt
1/4 cup mayonnaise
1 tsp curry powder fresh and good quality
1 tbsp mango chutney
½ tsp smoked paprika
1 tbsp lemon juice
Method:
Step 1
In a mason jar mix yogurt, mayonnaise, curry powder, mango chutney, smoked paprika and lemon juice. Stir with a fork to combine and set aside.
Step 2
Toast sliced almonds in a dry frying pan over low heat until they just about to start to colour. Immediately take off the heat and cool.
Step 3
In a large bowl combine chopped chicken, sliced spring onions, dried apricots, toasted sliced almonds, coriander/cilantro and rocket/arugula.
Step 4
Add the salad dressing and salt to taste, mix gently and sprinkle with black sesame seeds.