Preparation time 45 mins
Serves 3
INGREDIENTS
Chicken and salad
1/2 kg chicken breast
1 cup greek style yoghurt
2 tbsp apricot jam
2 tbsp mango chutney
2 tsp Worcester sauce
4 tbsp seeded mustard
2 tbsp lemon juice
Cos lettuce
1 tomato
1 cucumber
1/2 Spanish onion
1/2 avocado
Handful of pistachio nuts
Dressing
4 tbsp greek style yoghurt
drizzle of olive oil
2 tbsp lemon juice
pinch sea salt
cracked pepper
leaves of one sprig of oregano
1/2 clove of crushed garlic
METHOD
Chicken marinade
1 Mix greek style yoghurt, apricot jam, mango chutney, Worcester sauce, seeded mustard and lemon juice in a large bowl. Mix well
2 Add the chicken. Place in the fridge over night to marinade or for at least 2hrs before cooking
Garden Salad
1 Wash and chop cos lettuce, tomatoes, onions, avocado and cucumber
2 Place salad in a large bowl and sprinkle with pistachio nuts
3 Dress with greek style yoghurt dressing
Cook and Serve
1 Heat up BBQ, skillet or grill plate and cook chicken. Frequently baste chicken with excess marinade
2 Serve with fresh garden salad and greek style yoghurt dressing
The Carousel thanks Fiveam for this recipe.
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