Monday, 23 June 2014

Chicken, Spinach and Pasta Salad


  • 4x 115g skinless chicken breasts
  • 1 tbsp grated lime zest
  • Juice of 2 limes
  • 1 tsp ground ginger and 1 tsp finely grated garlic
  • 3 tbsp mild curry powder
  • ½ red onion
  • 200g cherry tomatoes
  • 110g baby leaf spinach
  • 440g boiled wholemeal pasta shapes
  • 2 x 150g pots fat free natural yogurt
  • 2 tbsp Vanilla Müllerlight Yogurt
  • 6 tbsp finely chopped mint
  • 2 tbsp finely chopped coriander
  • 1 tbsp soy sauce
  • Low calorie oil spray (less than one calorie per spray)


  1. Cut the chicken into thin strips and place in a bowl with the lime zest and juice, ground ginger, garlic and curry powder. Toss to mix. Cover and leave to marinate in the fridge for at least 1 hour (overnight if possible).
  2. Thinly slice the onion and halve the tomatoes, place in a bowl with the spinach and cooked pasta and mix.
  3. Make the dressing: place the natural yogurt, vanilla yogurt, mint, coriander and soy sauce in a food processor and blend until smooth.
  4. Remove the chicken from the marinade. Heat a non-stick griddle pan sprayed with low calorie oil spray. Add the chicken to the pan (in batches if necessary) and cook for 6-8 minutes, turning once, until cooked through.
  5. Divide the salad between four serving plates, top with the chicken strips and drizzle over the dressing.
Tip: This recipe is not suitable for home freezing.


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