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Layered curried chicken, yogurt and nectarine salad recipe

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


  • 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

  • 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


  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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