CHARGRILLED CHICKEN SALAD WITH YOGURT CORONATION DRESSING

• servings: SERVES 4

Ingredients

4 chicken breasts

olive oil salt

1 lollo rosso lettuce, torn into bite-sized pieces

1 frisée lettuce, torn into bite-sized pieces

1 red chicory, trimmed and leaves torn

handful of coriander leaves 50g (1¾oz) flaked almonds

50g (1¾oz) golden sultanas

FOR THE CROUTONS

1 naan bread, cut into

2cm (¾in) squares olive oil, to drizzle

FOR THE DRESSING

250g (Soz) yogurt

50g (1¾oz) mayonnaise juice of 1 lime

2 tbsp apricot jam

2 tbsp mild curry powder

1 tbsp Worcestershire sauce

Directions

7 Preheat the oven to 180°C (350°F/Gas 4). To make the croutons, place the naan pieces on a baking tray and drizzle with a little olive oil. Season with salt. Bake for 6-7 minutes, until golden. Remove from the oven and set aside until ready to serve. Leave the oven on for cooking the chicken.

Heat a griddle pan until smoking hot. Drizzle the chicken

2 Heat a griddle pan until smoking hot. Drizzle the chicken

2 minutes on one side, to get char marks, then flip over and cook the other side. After 2 minutes, flip the chicken breasts again, turning them 90 degrees, to get criss-cross char marks.

Cook for 2 minutes and repeat for the other side.

Transfer the chicken to a baking tray and place in the oven for 3-4 minutes, until completely cooked through. Remove from the oven. Cut into 2cm (¾in) slices and set aside until ready to serve.

For the dressing, place all the ingredients in a bowl and whisk to incorporate. Season with salt to taste.

- Place the croutons, chicken, and salad leaves in a bowl.

• Mixwell, then pour over the yogurt dressing, scatter with coriander, almonds, and sultanas, and serve.