Curried Chicken Salad:
The chicken is tossed in a curried yogurt
dressing and served on a colourful bed of pasta and vegetables.
2 cooked chicken breast fillets
175g/6 oz /French beans
350g/12 oz/3cus multi-coloured penne
150ml/ 1/4pint/ 2/3 cup plain low - fat yogurt
5ml/1 tsp curry powder
1 garlic clove, crushed
1 fresh green chilli, seeded and finely chopped
30ml / 2 tbsp chopped fresh coriander
4 firm ripe tomatoes, peeled seeded and cut into strips
salt and freshly ground
fresh coriander leaves, to garnish
Directions and Method:
- Remove the skin from the chicken and cut the
meat into strips. Cut the French beans into 2.5cm/1 in lengths and cook in
boiling water for 5 minutes. Drain and rinse under cold water.
- Cook the pasta in a large pan of boiling
salted water according to the packet instructions until al dente. Drain and
- Mix the yogurt, curry powder, garlic, chilli
and chopped coriander together in a bowl. Stir in the chicken pieces and leave
to stand for 30 minutes.
- Transfer the pasta to a large glass bowl and
toss with the beans and tomatoes. Spoon over the chicken and sauce. Garnish with
coriander leaves and serve.
For herbed chicken salad,
substitute 30ml /2 tbsp each finely chopped fresh parsley and watercress and 3
finely chopped spring onions for the curry powder, chilli and coriander. For
lemon chicken salad, substitute the juice of 1/2 lemon, 1 bunch snipped chives
and 30ml/ 2 tbsp finely chopped fresh mixed herbs for the same ingredients and
omit the garlic.