in Recipes

Salad with curry chicken

updated

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Ingredients for 2 servings:

  • 300 g chicken breast
  • 1 iceberg lettuce
  • 1 bell pepper(s), yellow
  • 2 tomatoes
  • 1 cucumber(s)
  • 1 small bunch of spring onions
  • 1 small can of corn
  • 1 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp curry powder
  • 100 g yogurt
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash and trim the iceberg lettuce, bell peppers, tomatoes, cucumber, and spring onions, then cut into bite-sized pieces. Drain the corn and let it drain well. Add it to a large bowl along with the vegetables and mix well. Cut the chicken breast into bite-sized pieces and toss in a pan with the oil, tomato paste, and curry powder. Sear and simmer over medium heat until just cooked through. Arrange the salad on plates, pour half of the yogurt over each plate, and top with the chicken pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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