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Layered curried chicken, yogurt and nectarine salad recipe

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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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2945kj
711kcal 36%
Fat
36g 51%
Saturates
5g 27%
Sugars
24g 27%
Salt
1.4g 23%

of the reference intake
Carbohydrate 44.3g Protein 53.9g Fibre 6.4g

Method

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.

See more Salad recipes