Spicy lemon chicken salad

Yield: 1 servings

Measure Ingredient
500 grams Chicken stirfry
2 tablespoons Olive oil
1 Pinches chicken stock powder
Zest and juice of 1 lemon
1 Onion; chopped
1 Clove garlic; crushed
1 tablespoon Mild curry paste
1 tablespoon Tomato puree or paste
2 tablespoons Lemon spread
6 tablespoons Mayonnaise
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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