Curried Chicken Breast and Naan Crouton Salad

Name: Curried Chicken Breast and Naan Crouton Salad with Roasted Pepper and Mango Chutney Dressing
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Garlic Clove; 1 unit(s) Bell Pepper; 2 unit(s) British Chicken Breasts; 50 grams Korma Curry Paste; 1 unit(s) Plain Naans; 1 unit(s) Medium Tomato; 40 grams Mango Chutney; 75 grams Low Fat Natural Yoghurt; 15 milliliter(s) Cider Vinegar; 50 grams Baby Leaf Mix

with Roasted Pepper and Mango Chutney Dressing

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Fall in love with salads again with our Curried Chicken and Naan Crouton Salad. Spice up chicken with korma curry paste, then toss everything with homemade naan croutons and a quick mango chutney dressing for a colourful bowl of flavour.

Tags:

Calorie Smart

•High Protein

Allergens:

Mustard

•Milk

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

British Chicken Breasts

50 grams

Korma Curry Paste

(Contains: Mustard)

1 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

1 unit(s)

Medium Tomato

40 grams

Mango Chutney

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Nutritional information

Energy (kJ)2142 kJ

Energy (kcal)512 kcal

Fat15.2 g

of which saturates2.8 g

Carbohydrate54.9 g

of which sugars22.5 g

Dietary Fiber6.8 g

Protein41.9 g

Salt2.21 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the chicken into a large bowl along with the korma curry paste and mix together to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lay the chicken flat on one side of a baking tray and the sliced pepper on the other side. Drizzle some oil over the pepper and season with salt and pepper.

Once hot, roast on the top shelf of your oven until the chicken is browned and cooked through and the pepper is tender, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, cut the naan into roughly 2cm squares.

Pop the naan onto another baking tray. Drizzle with oil and season with salt and pepper. Toss to coat well and spread out into a single layer.

Add the garlic parcel alongside on the same tray.

When the chicken is halfway through cooking, pop the crouton tray onto the middle shelf and bake until the croutons are golden and the garlic is softened, 8-10 mins.

Once cooked, remove from the oven and set aside.

While everything's in the oven, chop the tomato into 1cm pieces.

In a large bowl, combine the mango chutney, yoghurt and cider vinegar. Season with salt and pepper to taste, then mix in the tomato.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the mango chutney yoghurt, then set aside.