November 19, 2018
Salads, Main Dish Salad, Poultry,
Chicken, Fruit, Tomato, Vegetables, Cucumber, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces more
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"From our weekday newspaper The West Australian. Times are estimated."
Combine 2 tblsps of the yoghurt, 1 tablespoon of the juice and paste in a large bowl. Add chicken and toss to coat and then set aside to marinate while preparing the salad.
Cut cucumber in half lengthways and cut each half into thin slices and place in a large bowl with tomatoes, salad leaves and mint.
Heat oil in a large, non-stick frying pan over a medium heat and add the chicken and cook for about 4 minutes on each side, or until cooked.
Add chicken to salad and toss well to combine and season with salt and pepper.
Combine remaining yoghurt and juice in a small jug and stir in the chutney.
To serve, divide bread among serving plates and top with chicken salad and drizzle with yoghurt mixture.
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