Layered curried chicken, yogurt and nectarine salad recipe

  • Serves 1
  • 15 mins to prepare
  • 711 calories / serving
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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.

  1. Mix the lime juice, zest and oil together. Pour over the chicken and season.
  2. Mix the yogurt with spring onion and, in another bowl, the curry paste with chickpeas.
  3. 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.
  4. Grind over black pepper and finish with the almonds and coriander.

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  • Ingredients

  • 1 small lime, zested and juiced
  • 1 tbsp extra-virgin olive oil
  • 1 small cooked chicken breast, shredded
  • 100g (3 1/2oz) thick yogurt
  • 2 spring onions, finely chopped
  • 2 tsp korma curry paste
  • 1/2 x 400g tin chickpeas, drained and rinsed
  • handful of baby spinach
  • 1 ripe nectarine, sliced
  • 25g (1oz) toasted flaked almonds
  • small handful coriander leaves
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  • Energy 2943kj 711kcal 36%
  • Fat 35.6g 51%
  • Saturates 5.4g 27%
  • Sugars 24.1g 27%
  • Salt 1.4g 23%

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


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