Tandoori Chicken Salad

• 600 g chicken breast fillets
• 14 cup tandoori curry paste
• 400 g butternut pumpkin, sliced
• cooking spray
• 80 g snow pea sprouts
• 60 g baby spinach leaves
• 1 medium red onion, halved and thinly sliced
• 12 cup low-fat natural yogurt
• 2 tablespoons lemon juice
• 2 tablespoons coriander, chopped
• 1 tablespoon tahini
• 1 garlic clove, crushed

1. Place chicken fillets on a plate and brush with paste; cover with plastic food wrap.
2. Chill for 15 minutes.
3. Heat a char grill or BBQ to high.
4. Spray chicken and pumpkin with oil.
5. Cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender.
6. Transfer to a plate.
7. Cover with foil; rest for 5 minutes.
8. Thinly slice chicken.
9. Meanwhile, combine sprouts, spinach and onion in a medium bowl.
10. Whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
11. Add chicken and pumpkin to salad mixture; season with salt.
12. Toss to combine.
13. Place salad on serving plates; drizzle with dressing.
14. Serve at once.4.

chicken, curry, butternut pumpkin, cooking spray, snow, baby spinach leaves, red onion, lowfat natural yogurt, lemon juice, coriander, tahini, garlic

Taken from www.food.com/recipe/tandoori-chicken-salad-357229 (may not work)