Weekly Meal Plan – Autumn Week 1, 2022
Pumpkin Risotto / Tandoori Chicken Salad / Lamb & Haloumi Burgers / Chilli Con Carne
Tandoori Chicken Salad
Ingredients
- 500 g chicken breast - sliced into strips
- 1 400 g tinned chick peas
- 2 tbsp tandoori paste
- 2 tbsp yoghurt
- 1 tbsp olive oil
- 200 g mescalin salad leaves
- 1 cucumber - halved lengthways and sliced on an angle
- ½ red onion - thinly sliced
- ½ packet snow pea sprouts
Mint Yoghurt Dressing
- ½ cup mint
- ¼ cup yoghurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- In a medium sized bowl, marinate the chicken with the tandoori paste, yoghurt and olive oil. Best done overnight.
- Preheat the oven to 200C.
- Place the marinated chicken and chickpeas on a baking tray and toss to combine. Pop in oven and cook for 15-20 minutes or until the chicken is cooked through.
- To make the Mint Yoghurt Dressing, combine all the ingredients in a blender and blitz until roughly combined. Season with salt.
- On a large platter, arrange the lettuce, cucumber, onion and snow pea sprouts. Top with the chicken and chickpeas. Drizzle over dressing.
