Almond Chicken Salad with Asparagus & Side Salad
Dinner
Nutritional value per serving.
Allergy information:
Use allergy free if required*
Ingredients
250 g asparagus
2 chicken fillet
3 tbsp greek style 0% natural yogurt*
1 tsp curry powder*
1 tsp lemon juice
0.25 tsp salt
1 tsp black pepper
1 red bell pepper
15 g fresh coriander
2 tbsp almonds
handful mixed leaves
32 cherry tomatoes
20 slices cucumber
2 bell pepper
2 red onion
Directions
1. Chop the chicken into pieces and cook chicken in a pan or oven.
2. Steam asparagus for 2 minutes or until crisp-tender.
3. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
4. Add asparagus, chicken, diced bell pepper, chopped coriander and toasted almonds and toss to coat.
5. Serve with side salad (Mixed salad leaves, chopped tomatoes, cucumber, peppers and onion).