Masala marinated chicken salad
Marinating the chicken in advance helps to keep it juicy.
- 4 chicken breast fillets, sliced into thin strips
- 60 ml natural yoghurt
- 30 ml roasted masala
- 2,5 ml turmeric
- 2,5 ml cumin seeds, toasted
- 5 cm fresh ginger, grated
- 2 garlic cloves, crushed
- 15 ml oil
- 120 g mixed salad greens
- 1 cucumber, diced
- 1 pineapple, cubed
- 1 avocado, cubed
- Juice of 1 lime or lemon
- 2 sprigs of mint (optional)
1 Put the chicken in a bowl along with the rest of the ingredients except the oil.
Mix well, cover and marinate in the fridge for at least 15 minutes.
2 Heat the oil in a non-stick pan and stir-fry the chicken until done.
Set aside to cool.
3 SALAD Arrange the salad greens, cucumber and pineapple on a large plate.
Top with the chicken and avocado and season with the lime or lemon juice.
Garnish with mint (if using) and serve.