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Chargrilled chicken, spinach and pasta salad

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  • Serves: 4

  • Prep. time: 7 minutes, plus marinating

  • Cook time: 8 minutes

  • Total time: Less than 30 Minutes

  • Syns per serving:  Extra Easy:  FREE   Red: FREE    Green: FREE

 

  • Add 6 Syns if not using Wholemeal pasta as a Healthy Extra on Original.

  • Add 6 Syns if not using Chicken (raw weight) as a Healthy Extra on Green. 

Ingredients

 

4x 115g skinless chicken breasts

1 tbsp grated lime zest

Juice of 2 limes

1 tsp ground ginger and 1 tsp finely grated garlic

3 tbsp mild curry powder

½ red onion

200g cherry tomatoes

110g baby leaf spinach

440g boiled wholemeal pasta shapes

2 x 150g pots fat free natural yogurt

2 tbsp Vanilla Müllerlight Yogurt

6 tbsp finely chopped mint

2 tbsp finely chopped coriander

1 tbsp soy sauce

Low calorie cooking spray

 

Method

 

1) Cut the chicken into thin strips and place in a bowl with the lime zest and juice, ground ginger, garlic and curry powder. Toss to mix. Cover and leave to marinate in the fridge for at least 1 hour (overnight if possible).

 

2) Thinly slice the onion and halve the tomatoes, place in a bowl with the spinach and cooked pasta and mix.

 

3) Make the dressing: place the natural yogurt, vanilla yogurt, mint, coriander and soy sauce in a food processor and blend until smooth.

 

4) Remove the chicken from the marinade. Heat a non-stick griddle pan sprayed with low calorie cooking spray. Add the chicken to the pan (in batches if necessary) and cook for 6-8 minutes, turning once, until cooked through.

 

5) Divide the salad between four serving plates, top with the chicken strips and drizzle over the dressing.

 

Tip: This recipe is not suitable for home freezing.

 

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