Ingredients
For the Chicken
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Soy sauce, light 50 ml
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Oil, vegetable 50 ml
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120 g Chicken, thigh fillet 10 x
For the Salad
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Lime, juice 10 ml
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Baby spinach, washed 400 g
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Coriander, washed 100 g
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Mint, washed 100 g
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Cucumber, diced 60 g
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Red chilli 10 x
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Pineapple, diced 60 g
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Tomato, diced 60 g
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Onions, red, diced 400 g
For the Red Yoghurt
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Yoghurt, Greek 200 ml
Preparation
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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.
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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.
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For the Red Yoghurt
- Mix the KNORR Patak's Butter Chicken Sauce with the yoghurt and spread over the base of the plate.
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To Finish
- Place chicken on the red yoghurt and top with the chop chop salad to serve.
