Chicken Salad with Curry Yoghurt Dressing and Roasted Potatoes

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using).
2. Toss potatoes, curry powder, oil and sweet chilli sauce on prepared tray and season with salt and pepper. Bake for about 25 minutes or until golden and cooked through. Turn once during cooking.
3. Pat chicken dry with paper towels. Combine with lemon zest, yoghurt, olive oil and salt in a shallow dish or bowl and set aside to marinate for 5 minutes. Alternatively, marinate overnight.
4. While potatoes are cooking, prepare the salad. Roughly chop lettuce; cut cherry tomatoes in half; halve cucumber lengthways and slice thinly on an angle; peel and grate carrots. Arrange all on a platter or toss together in a large bowl. In a small bowl, mix all curry yoghurt dressing ingredients together.
5. When potatoes have about 15 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat (or use BBQ). Cook chicken for 4–5 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly, reduce heat. Set aside, wrapped in foil to rest for 5 minutes, then slice.
6. Pile salad onto plates with roasted potatoes. Top with grilled chicken slices, drizzle over curry yoghurt dressing and garnish with coriander leaves.