Tandoori Chicken Salad

• 1 1/4 lb chicken breast fillets
• 1/4 cup tandoori curry paste
• 1 (1 lb) piece butternut squash, sliced
• 3 oz snow pea sprouts
• 2 oz baby spinach
• 1 None medium red onion, halved, thinly sliced
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp chopped fresh cilantro leaves
• 1 tbsp tahini
• 1 clove garlic, minced

1. Place chicken fillets on a plate and brush with curry paste. Cover with plastic wrap and chill for 15 mins to marinate.
2. Preheat grill. Lightly coat chicken and squash with oil then grill for 4 mins per side until chicken is cooked through and squash is tender. Transfer to a plate, cover with foil and let rest for 5 mins. Thinly slice chicken.
3. Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, cilantro, tahini, garlic and 1 tbsp water together until combined.
4. Add chicken and squash to salad mixture and season. Toss to combine. Distribute between serving plates and drizzle with dressing. Serve immediately.

chicken, tandoori curry, butternut squash, snow, baby spinach, red onion, plain yogurt, lemon juice, cilantro, tahini, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/35087 (may not work)