Chicken Chaat Salad Bowl
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Ingredients
- 600 g chicken breast fillets, diced
- 240 g chickpeas, drained and rinsed
- 150 g natural yoghurt
- 1.5 tsp chaat masala
- 1 cucumber
- 200 g tomatoes, diced
- 1 red onion, finely sliced
- 10 g fresh coriander, chopped
- 1 fresh lime, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 381 kcal
- Protein
- 42.6 g
- Carbohydrate
- 19.5 g
- of which sugars
- 8.4 g
- Fat
- 13.5 g
- of which saturates
- 2.4 g
- Fibre
- 6.1 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the chicken with half the chaat masala and the vegetable oil.
- 2
Heat a griddle pan and cook the chicken for 8-10 minutes, turning, until cooked through with no pink remaining.
- 3
Dice the cucumber and divide with the chickpeas, tomatoes and red onion between bowls.
- 4
Top with the warm chicken.
- 5
Whisk the natural yoghurt with the remaining chaat masala and the lime juice, drizzle over the bowls, and scatter with the chopped coriander to serve.
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