Beyond delicious and flavoured with heavenly spices, an Indian Spiced Chicken Salad fuels your plate with all the nourishing essential macronutrients (proteins, carbohydrates and fats) for a balanced meal and a healthy diet. Guaranteed to be made on repeat, in next to no time at all.
Indian Spiced Chicken Salad
GF : DF : SF
450g skinless chicken breast
½ red onion
¼ cup apple cider vinegar
½ cup water
3 cups (approx 1/2 small cabbage) shredded white cabbage
1 lebanese cucumber, finely sliced
400g can chickpeas, rinsed and drained
¼ cup mint leaves, shredded
½ bunch coriander, leaves picked, stalks finely chopped
Juice of 1 lemon
2 ½ teaspoon curry powder
½ cup plain yoghurt
Poach the chicken by ring a pot of water to a rapid boil, add chicken and bring back to the boil. Once boiling, turn off and place lid on and poach for 40 minutes. Once cooked remove from water and place in bowl to cool, then shred into pieces.
Next, pickle the onion by slicing the onion finely, then place in small bowl with apple cider vinegar, water and a pinch of sea salt.
Combine shredded cabbage, cucumber, chickpeas, mint and coriander in a large bowl, drizzle with lemon juice and toss to combine.
For dressing, combine yoghurt, curry and sea salt in a small bowl and whisk.
To serve, toss chicken in yoghurt dressing, drain pickle from vinegar, and then gently toss both chicken, onion pickle and salad ingredients together in a large bowl.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.