Chop Chop Salad with Red Yoghurt
The yoghurt with the butter chicken sauce give the dish a tangy, smoky flavour.
Ingredients per serve
Chop Chop Salad with Red Yoghurt
−
+
€0.0
For the Chicken
KNORR Patak's Butter Chicken Paste 1.15 kg
/g
100.0 g
0%
Soy sauce, light
/ml
50.0 ml
0%
Oil, vegetable
/ml
50.0 ml
0%
120 g Chicken, thigh fillet
/x
10.0 x
0%
For the Salad
Lime, juice
/ml
10.0 ml
0%
Baby spinach, washed
/g
400.0 g
0%
Coriander, washed
/g
100.0 g
0%
Mint, washed
/g
100.0 g
0%
Cucumber, diced
/g
60.0 g
0%
Red chilli
/x
10.0 x
0%
Pineapple, diced
/g
60.0 g
0%
Tomato, diced
/g
60.0 g
0%
Onions, red, diced
/g
400.0 g
0%
For the Red Yoghurt
KNORR Patak's Butter Chicken Sauce 2.2 L
/ml
200.0 ml
0%
Yoghurt, Greek
/ml
200.0 ml
0%
/
For the Chicken
-
Soy sauce, light 50.0 ml
-
Oil, vegetable 50.0 ml
-
120 g Chicken, thigh fillet 10.0 x
For the Salad
-
Lime, juice 10.0 ml
-
Baby spinach, washed 400.0 g
-
Coriander, washed 100.0 g
-
Mint, washed 100.0 g
-
Cucumber, diced 60.0 g
-
Red chilli 10.0 x
-
Pineapple, diced 60.0 g
-
Tomato, diced 60.0 g
-
Onions, red, diced 400.0 g
For the Red Yoghurt
-
Yoghurt, Greek 200.0 ml
Preparation
-
For the Chicken
- Marinate the chicken in the KNORR Patak's Butter Chicken Paste, soy sauce and oil.
- Char-grill the marinated chicken until and slice.
-
For the Salad
- Roughly chop the spinach, coriander and mint then toss together in a large bowl. Add the cucumber, chilli, pineapple, tomato, red onion and lime juice.
-
For the Red Yoghurt
- Mix the KNORR Patak's Butter Chicken Sauce with the yoghurt and spread over the base of the plate.
-
To Finish
- Place chicken on the red yoghurt and top with the chop chop salad to serve.
