Yield: 1 servings
|500 grams||Chicken stirfry|
|2 tablespoons||Olive oil|
|1||Pinches chicken stock powder|
|Zest and juice of 1 lemon|
|1||Clove garlic; crushed|
|1 tablespoon||Mild curry paste|
|1 tablespoon||Tomato puree or paste|
|2 tablespoons||Lemon spread|
|200 grams||Plain yoghurt; unsweetened|
|Salt and ground black pepper|
|Toasted almond flakes and lots of 1st|
|; Choice salad leaves|
Place 1 tbs olive oil into a saut pan, add the chicken and the stock powder. Saut for 2-3 minutes until cooked.
Place onto a tray and chill until cold.
Place the juice and lemon zest into the saut pan then add the other tbs of olive oil with the chopped onion and garlic. Cook for 1-2 minutes.
Add the curry paste, tomato paste and lemon spread. Simmer for 3-4 minutes until thick and rich.
Place into a bowl, cool for 5 minutes then fold in the mayonnaise, yoghurt and seasoning.
Coat the chicken strips with the lemon dressing and chill until required.
Serve over a selection of 1st Choice salad leaves, top with toasted almond flakes and crusty torn bread.
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Converted by MM_Buster v2.0l.