Name: Masala marinated chicken salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 4 chicken breast fillets strips; 60 ml yoghurt natural; 30 ml masala roasted; 2.5 ml turmeric; 2.5 ml cumin seeds, toasted; 5 cm fresh ginger grated; 2 garlic cloves, crushed; 15 ml oil; 120 g lettuce mixed salad greens; 1 cucumber diced; 1 pineapple cubed; 1 avocado cubed; lime juice only; 2 mint sprigs

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Ingredients (14)

4	chicken breast fillets — strips
60 ml	yoghurt — natural
30 ml	masala — roasted
2.5 ml	turmeric
2.5 ml	cumin — seeds, toasted
5 cm	fresh ginger — grated
2	garlic — cloves, crushed
15 ml	oil
120 g	lettuce — mixed salad greens
1	cucumber — diced
1	pineapple — cubed
1	avocado — cubed
	lime — juice only
2	mint sprigs

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Method:

1. Put the chicken in a glass or marinade bowl along with the rest of the ingredients. Mix well, cover and marinate in the fridge for at least 15 minutes.

2. Heat the oil in a nonstick 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. Other veggies can also be used as fillings or even pesto, if preferred.

TIP: For a whole chicken, double the marinade and cut out the spine to make a spatchcock. Marinade the chicken for at least an hour Then braai over coals or roast in the oven.