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Name: Spicy Lemon Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 500 g Chicken stirfry; 200 g Plain yoghurt; unsweetened; 6 tb Mayonnaise; Toasted almond flakes and; 1 tb Tomato puree or paste; 2 tb Lemon spread; 1 Garlic crushed; 1 tb Mild curry paste; 1 Pinches chicken stock powder; 1 Onion chopped; Salt and ground black pepper; ; Choice salad leaves; 2 tb olive oil; Zest and juice of 1 lemon

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INGREDIENTS

500 g Chicken stirfry
200 g Plain yoghurt; unsweetened
6 tb Mayonnaise
Toasted almond flakes and
1 tb Tomato puree or paste
2 tb Lemon spread
1 Garlic ; crushed
1 tb Mild curry paste
1 Pinches chicken stock powder
1 Onion ; chopped
Salt and ground black pepper
; Choice salad leaves
2 tb olive oil
Zest and juice of 1 lemon

Servings

INSTRUCTIONS

Place 1 tbs olive oil into a saute pan, add the chicken and the stock powder. saute for 2-3 minutes until cooked. Place onto a tray and chill until cold. Place the juice and lemon zest into the saute pan then add the other tbs of olive oil with the chopped onion and garlic. Cook for 1-2 minutes. Add the curry paste, tomato paste and lemon spread. Simmer for 3-4 minutes until thick and rich. Place into a bowl, cool for 5 minutes then fold in the mayonnaise, yoghurt and seasoning. Coat the chicken strips with the lemon dressing and chill until required. Serve over a selection of 1st Choice salad leaves, top with toasted almond flakes and crusty torn bread.

NOTES

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Spicy Lemon Chicken Salad

500 g Chicken stirfry
200 g Plain yoghurt; unsweetened
6 tb Mayonnaise
 Toasted almond flakes and
1 tb Tomato puree or paste
2 tb Lemon spread
1 Garlic crushed
1 tb Mild curry paste
1 Pinches chicken stock powder
1 Onion chopped
 Salt and ground black pepper
 ; Choice salad leaves
2 tb olive oil
 Zest and juice of 1 lemon

Place 1 tbs olive oil into a saute pan, add the chicken and the stock  powder. saute for 2-3 minutes until cooked.    Place onto a tray and chill until cold.    Place the juice and lemon zest into the saute pan then add the other tbs of  olive oil with the chopped onion and garlic. Cook for 1-2 minutes.    Add the curry paste, tomato paste and lemon spread. Simmer for 3-4 minutes  until thick and rich.    Place into a bowl, cool for 5 minutes then fold in the mayonnaise, yoghurt  and seasoning.    Coat the chicken strips with the lemon dressing and chill until required.    Serve over a selection of 1st Choice salad leaves, top with toasted almond  flakes and crusty torn bread.

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Nutrition

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Serving Size: 1 Serving (1003g)
Recipe Makes: 1 servings

Calories: 799
Calories from Fat: 592 (74%)

Amt Per Serving		% DV

	Total Fat 65.8g	88 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 20.8g
	Polyunsanturated Fat 32.5g
Cholesterol 45.9mg		14 %
Sodium 1414.6mg		49 %
Potassium 198.2mg		5 %
Total Carbohydrate 54.4g		16 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 51.8g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 799

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