Ingredients

Skinless chicken breasts 150gm | Toasted flaked almonds 15gm | Parsley or water cress (chopped)  50gm | Spring onion chopped 50gm | Hung curd 50gm | Curry powder 1/2 tsp | Black pepper 1/2tsp | Leonardo Just Drizzle 1tsp | Coriander chutney 1 tbsp | Lemon juice 2(15ml) | Cucumber, sliced into sticks 50gm | Cilantro 5gm

Method

Toss chicken breasts with the curry powder, spring onion, parsley, black pepper and 1 tsp of Leonardo Just Drizzle. Heat on a non stick pan (140 deg C) and cook the spring onion and parsley mix chicken for 5-6 minutes on each side until golden and cooked through, then cut into strips. Whisk together curd and coriander chutney with a good squeeze of lemon juice then add cucumber and parsley mix chicken strips and toasted flaked almonds. Serve chilled.

Nutrition facts (per katori or 150 gm)
Energy (Kcal): 165 cal          
Fat: 4.8g
Carbohydrate: 7.1g
Protein: 24.4g
Fibre: 2.5g