Chicken Tikka Kale Salad

Ingredients

• Chicken Breast, mini fillets 
• Olive oil (or oil of choice)
• Salt & Pepper
• Kale
• Carrot
• Fresh Coriander
• Mixed Leaves
• Greek Yogurt Full Fat
• Red Curry Paste
• Walnuts

Directions

Chicken

Mix one tbsp of curry paste with two tbsp of oil of your choice. Season with salt and pepper, mix and pour over chicken fillets. 

I just pour the mixture onto the chicken in its package box and let it marinade for a while in the fridge.

When you are ready to cook, place the fillets on a warm, dry girdle pan (for the strips), no need to oil the pan as the oil is already on the chicken. Keep the pan on a medium to high heat, allow a few minutes on each side then turn down the heat to low and start preparing your salad plate.

Salad

Combine kale with mixed leaves and strips of carrot (cut with a potato peeler). Next add freshly chopped coriander and place the desired amount of chicken on the salad, add a generous spoon of full fat greek yogurt, crush and sprinkle walnuts.    

Enjoy your meal!

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