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Combine chicken, curry paste and oil in a medium glass or ceramic dish.
Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 mins to rest. Thickly slice.
Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Combine the yoghurt, chutney, turmeric and 2 tbs warm water in a small bowl. Season. Drizzle salad with half the yoghurt mixture and gently toss to combine.
Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.
2 Australian Chicken Breast Fillets, halved horizontally
28.00 gm tikka curry paste
18.20 gm Classic Olive Oil
60g pkt Baby Spinach
1 spring onion, thinly sliced
1 carrot, peeled, cut into ribbons
1 Lebanese cucumber, peeled into ribbons
400g can chickpeas, rinsed, drained
20.00 gm mango chutney
1/4 tsp ground turmeric
Coriander springs, to serve
9.2 grams fat
1.4 grams saturated fat
22.7 grams carbohydrates
7.2 grams sugar
17.4 grams protein
38 milligrams cholesterol
367.8 milligrams sodium
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This quick chicken tikka salad is loaded with fresh veggies, chickpeas and succulent marinated chicken, for an easy, light dinner.