Perfect for using up Sunday-roast leftovers, this Indian chicken and carrot salad recipe is the simplest lunch to throw together. And best of all, it’s filling, and the protein in the chicken will stave off hunger for the afternoon. Serve alongside a slice of naan if you want to make it even more filling.
Ingredients:
Serves 2
200g cooked roasted chicken, shredded
1 large carrot, grated
20g toasted flaked almonds
20g sultanas
2 handfuls watercress, rocket and spinach
½tsp cumin seeds
½tsp coriander seeds
3tbsp fat free natural yoghurt
1tbsp chopped mint
Method:
Mix together the chicken, carrot, almonds, sultanas and salad.
Toast the seeds for 1 minute in a small frying pan and crush lightly in a pestle and mortar then stir into the yoghurt with the mint. Toss into the salad and serve.
Recipe courtesy of makemoreofsalad.com
