Layered curried chicken, yogurt and nectarine salad recipe
This salad is perfect for a meal-on-the-go and is layered with all the bold flavours needed to liven up your lunchtime. Korma-spiced chickpeas are offset by zesty chicken, creamy yogurt and sweet nectarines, with toasted almonds sprinkled on top for additional texture.
See method- Serves 1
- 15 mins to prepare
- 711 calories / serving
Ingredients
- 1 small lime, zested and juiced
- 1 tbsp extra-virgin olive oil
- 1 small cooked chicken breast, shredded
- 100g thick yogurt
- 2 spring onions, finely chopped
- 2 tsp korma curry paste
- 200g chickpeas, drained and rinsed
- handful baby spinach
- 1 ripe nectarine, sliced
- 25g toasted flaked almonds
- small handful coriander leaves
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Shop ingredientsEach serving contains
- Energy
- 2945kJ 711.0kcal
- Fat
- 36g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 24g
of the Reference intake
Carbohydrate 44.3gProtein 53.9gFibre 6.4g
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- Mix the lime juice, zest and oil together. Pour over the chicken and season.
- Mix the yogurt with spring onion and, in another bowl, the curry paste with chickpeas.
- To layer the salad, start with the spinach and spoon over the chickpeas. Add the chicken, then the nectarine slices, then spoon over the yogurt.
- Grind over black pepper and finish with the almonds and coriander.
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