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🍽️ Grilled Chicken with Tomato-Rocket Salad and Curry-Yogurt Dressing

367 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp oil
• 2 tsp curry powder
• 600 g chicken breast fillet
• 1 organic lime (zested)
• 2 tbsp lime juice
• 250 g low-fat yogurt
• salt
• pepper
• 1 bunch spring onions
• 1 bunch arugula
• 400 g ripe tomatoes
• 2 organic limes
• 40 g cashew nuts

Instructions

1. 1. Whisk the oil and curry powder together in a small bowl.
2. 2. Brush the meat with the curry-oil mixture and coat both sides.
3. 3. Cover the meat and place it in the refrigerator to marinate for 20 minutes.
4. 4. Take the remaining curry-oil mixture and whisk it with the lime zest, lime juice, and yogurt.
5. 5. Season the dressing with salt and pepper to taste.
6. 6. Clean the spring onions and cut them into small pieces.
7. 7. Wash the rocket (arugula) thoroughly and dry it.
8. 8. Slice the tomatoes into thin rounds.
9. 9. Preheat a grill pan or prepare your grill.
10. 10. Place the meat in the hot, lightly oiled pan or on the grill.
11. 11. Cook the meat over medium heat for 4 to 6 minutes on each side.
12. 12. Season the meat with salt and pepper while it cooks.
13. 13. Cut the limes in half.
14. 14. Grill the lime halves for 1 to 2 minutes with the cut side facing down on the grill pan.
15. 15. Remove the cooked meat from the grill and cut it into thin strips.
16. 16. Arrange the meat strips, tomato slices, spring onions, rocket, and grilled limes on a large platter.
17. 17. Drizzle the yogurt-curry dressing over the salad.
18. 18. Sprinkle cashew nuts over the dish.
19. 19. Add a final touch of salt and pepper and serve the salad warm or lukewarm.

Nutrition per serving

• kcal: 367
• Protein: 42 g · Fett/Fat: 15 g · Carbs: 14 g