This is a super quick and easy recipe, perfect for lunches to take to work. If you leave the chicken to marinate over night it gives a real depth of flavour. This recipe has been tailored from the Slimming World website, see the original here. This is totally syn free
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 yoghurt
6 tbsp finely chopped mint
2 tbsp finely chopped coriander
1 tbsp soy sauce Low calorie cooking spray
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).
Thinly slice the onion and halve the tomatoes, place in a bowl with the spinach and cooked pasta and mix.
Make the dressing: place the natural yogurt, vanilla yogurt, mint, coriander and soy sauce in a food processor and blend until smooth.
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. Divide the salad between four serving plates, top with the chicken strips and drizzle over the dressing.