Chicken Salad with Roasties and Curry Yoghurt Dressing

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.