Chicken Salad with Curry Yoghurt Dressing and Roasted Potatoes

Steps

1. oven to 200oC. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using).
2. Toss potatoes, curry powder, sweet chilli sauce and oil on prepared tray and season with salt and pepper. Roast for 25–30 minutes, 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 at least 5 minutes.
4. While potatoes are cooking, prepare salad. Roughly chop lettuce; cut cherry tomatoes in half; cut cucumber in half lengthways and slice thinly on an angle; peel and grate carrot. Arrange all on a platter or toss together in a large bowl.
5. In a small bowl, mix together all curry yoghurt dressing ingredients. When potatoes have about 15 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium heat.
6. Cook chicken for 4–5 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly reduce heat. Set aside, covered with foil, to rest for 5 minutes before slicing.
7. pile salad and roasted potatoes onto plates. Top with chicken slices, drizzle over curry yoghurt dressing and garnish with coriander leaves.