Tandoori Chicken Salad

This crowd pleasing lunch recipe comes from the January 2009 issue of "recipes +" magazine. You can use any curry paste you like ( korma, vindaloo, rogan josh, etc), or, to cut down on the fat content, you can use mild curry powder instead.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 600  g chicken breast fillets
• 1⁄4 cup  tandoori curry paste
• 400  g  butternut pumpkin, sliced
•  cooking spray
• 80  g  snow pea sprouts
• 60  g  baby spinach leaves
• 1  medium red onion, halved and thinly sliced
• 1⁄2 cup  low-fat natural yogurt
• 2  tablespoons lemon juice
• 2  tablespoons  coriander, chopped
• 1  tablespoon tahini
• 1  garlic clove, crushed

Directions

1. Place chicken fillets on a plate and brush with paste; cover with plastic food wrap. Chill for 15 minutes.
2. Heat a char grill or BBQ to high. Spray chicken and pumpkin with oil. Cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil; rest for 5 minutes. Thinly slice chicken.
3. Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
4. Add chicken and pumpkin to salad mixture; season with salt. Toss to combine. Place salad on serving plates; drizzle with dressing. Serve at once.4.