Char-grilled Indian tikka salad

This tikka salad is really healthy - especially if you use 0% fat Greek yogurt in it as the recipe suggests!

Heat rating: 2
Serves: 4
Preparation time: 20
Cooking time: 20

What you need:

For the chicken:

• 3 tbsp Patak's Tikka Masala Curry Paste
• 150g 0% fat Greek yogurt
• 350g skinless, boneless chicken breast, diced
• 2 limes, one cut into 8 wedges

For the salad:

• 1 red pepper, de-seeded, griddled until charred, then sliced
• 2 celery sticks, chopped
• 8 cherry tomatoes, halved or quartered
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 100-150g bag mixed salad leaves

What you do:

1. Mix together the Patak's Tikka Masala Curry Paste and yogurt. Add 2 tablespoons of water to thin the paste slightly.
2. Thread the chicken onto four metal skewers, alternating with the lime wedges and brush with the Patak's Tikka Masala Curry Paste mixture.
3. Halve the remaining lime and drizzle the juice over the skewers.
4. Pre-heat the grill to a medium setting and place the skewers on a grill rack.
5. Cook for 20 minutes, turning occasionally until the chicken is cooked through.
6. Toss the salad ingredients togather in a large bowl and serve with the cooked chicken.

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