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Chicken and Orange Salad with Yoghurt Dressing
A fresh and healthy summer salad, perfect for lunch or a dinner side.
: 10 minutes
: 10 minutes
: 4 servings
400g cooked chicken
310g can corn kernels
200g mixed salad leaves
1 small red onion
1/2 cup Greek-style natural yoghurt
2 tsp mango chutney
2 tsp mild curry paste
Cook the chicken over medium heat until light golden and coked through. Set this aside to rest.
Peel the oranges and slice them into segments.
Halve, then thinly slice, the red onion.
Drain the corn kernels.
Toss the oranges, salad leaves, corn kernels, and red onion together.
In a small bowl, combine the mango chutney, yoghurt, curry paste, and some additional orange juice.
Slice the chicken into strips and toss through the salad.
Drizzle over with the yoghurt dressing.
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