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.
- 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.
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