Tandoori Chicken Salad - cooking recipe

Ingredients

1 1/4 lb chicken breast fillets
1/4 cup tandoori curry paste
1 (1 lb) piece butternut squash, sliced
3 oz snow pea sprouts
2 oz baby spinach
1 None medium red onion, halved, thinly sliced
1/2 cup plain yogurt
2 tbsp lemon juice
2 tbsp chopped fresh cilantro leaves
1 tbsp tahini
1 clove garlic, minced

Preparation

Place chicken fillets on a plate and brush with curry paste. Cover with plastic wrap and chill for 15 mins to marinate.
Preheat grill. Lightly coat chicken and squash with oil then grill for 4 mins per side until chicken is cooked through and squash is tender. Transfer to a plate, cover with foil and let rest for 5 mins. Thinly slice chicken.
Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, cilantro, tahini, garlic and 1 tbsp water together until combined.
Add chicken and squash to salad mixture and season. Toss to combine. Distribute between serving plates and drizzle with dressing. Serve immediately.