Chicken Salad with Roasties and Curry Yoghurt Dressing

Chicken Salad with Roasties and Curry Yoghurt Dressing

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, March 19, 2017.

Curry yoghurt dressing compliments this classic dish perfectly.


Ingredients

ROASTIES

  • 600g baby potatoes, cut into halves or quarters so they are all roughly the same size, about 2-3cm
  • 1 teaspoon GF curry powder
  • 1 tablespoon GF mild sweet chilli sauce
  • 1 tablespoon olive oil

CHICKEN

  • 550g chicken tenders
  • Zest of ½-1 lemon
  • 2 tablespoons natural yoghurt
  • 1 tablespoon olive oil
  • ½ teaspoon salt

SALAD

  • ½ iceberg lettuce
  • ½ punnet cherry tomatoes
  • 1 avocado
  • 1 carrot

CURRY YOGHURT DRESSING

  • ¼ cup natural yoghurt
  • 3 tablespoons GF mayonnaise
  • ½-¾ teaspoon GF curry powder
  • 1 teaspoon lemon juice
  • 1 teaspoon GF mild sweet chilli sauce

TO SERVE

  • 2-3 tablespoons roughly torn coriander leaves

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill to medium (if using).
  2. Toss potatoes, curry powder, sweet chilli sauce and oil on prepared tray and season with salt and pepper. Bake for about 25 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 the salad. Roughly chop lettuce; cut cherry tomatoes in half; dice avocado 1.5cm; peel and grate carrot. Arrange all on a platter or gently toss together in a large bowl. Season with salt and pepper.
  5. When potatoes have about 15 minutes cook time remaining, heat a drizzle of oil in a large frypan on medium-high heat. Cook chicken for about 4 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly reduce heat.
  6. Set chicken aside, covered with foil, to rest for 5 minutes before slicing. While chicken rests, mix together all curry yoghurt dressing ingredients in a small bowl.
  7. pile salad and roasties onto plates. Top with slices of grilled chicken, drizzle over curry yoghurt dressing and garnish with coriander leaves.

Nutritional Information

Energy 2186 kj
522 kcal
Protein 31.7g
Carbohydrate 24.7g
Fat 32.4g