Crunchy Curry Chicken Cornflake Salad

Ingredients

• 220 g Chicken breast
• 30 g Greek yogurt
• 15 g Cornflake
• 0.5 Medium carrot
• 0.5 Medium onion
• 2 tsp Turmeric
• 2 tsp Curry powder
• 1 tsp Garlic & ginger paste
• 1 tsp Reduced-salt soy sauce
• 50 ml Light coconut milk
• 50 g Cabbage
• 0.5 Medium cucumber
• 1 Cos or romaine lettuce
• 100 g Greek yogurt
• 1.5 tsp Rice wine vinegar
• 1 To taste salt
• 1 To taste pepper

Method

1. 0

   Preheat the oven to 200°C (392°F). Line a baking tray with baking paper.

2. 1

   In a bowl, mix 30g 0% Greek yoghurt with turmeric, curry powder, garlic & ginger paste, soy sauce, and light coconut milk to make a marinade/coating.

3. 2

   Cut the chicken breast into bite-size pieces. Toss them in the marinade until well coated.

4. 3

   Crush the cornflakes lightly in a separate bowl. Coat each piece of marinated chicken in the crushed cornflakes and place on the baking tray.

5. 4

   Bake the chicken for 15–20 minutes, turning once, until cooked through and golden on the outside.

6. 5

   While the chicken bakes, finely shred the cabbage and romaine lettuce. Slice the cucumber thinly. Grate or finely slice the carrot. Thinly slice the onion.

7. 6

   In a large bowl, combine cabbage, romaine, cucumber, carrot, and onion to form the salad base.

8. 7

   For the dressing, mix 100g 0% Greek yoghurt with rice wine vinegar, a pinch of salt and pepper. Thin with a splash of water if needed for pourable consistency.

9. 8

   Once the chicken is cooked, let it rest for 2–3 minutes, then add the pieces on top of the salad.

10. 9

    Drizzle the yoghurt dressing over the salad, toss lightly if you prefer everything mixed, and serve immediately for maximum crunch.

Nutrition Facts