Information:

• Serves - 4
• Prep. time - 7 minutes, plus marinating
• Syns per serving - 1.5

Ingredients:

• 4x 115g skinless chicken breasts
• 1 tbsp grated lime zest
• juice of 2 limes
• 1 tsp ground ginger and 1 tsp finely grated garlic
• 3 tbsp mild curry powder
• ½ red onion
• 200g cherry tomatoes
• 110g baby leaf spinach
• 400g boiled wholemeal pasta shapes
• 2 x 150g pots fat free natural yogurt
• 2 tbsp Vanilla Müllerlight Yogurt
• 6 tbsp finely chopped mint
• 2 tbsp finely chopped coriander
• 1 tbsp soy sauce
• Fry Light

Method:

• Cut the chicken into thin strips and place in a bowl with the lime zest and juice, ground ginger, garlic and curry powder. Toss to mix. Cover and leave to marinate in the fridge for at least 1 hour (overnight if possible).
• Thinly slice the onion and halve the tomatoes, place in a bowl with the spinach and cooked pasta and mix.
• Make the dressing: place the natural yogurt, vanilla yogurt, mint, coriander and soy sauce in a food processor and blend until smooth.
• Remove the chicken from the marinade. Heat a non-stick griddle pan sprayed with Fry Light. Add the chicken to the pan (in batches if necessary) and cook for 6-8 minutes, turning once, until cooked through.
• Divide the salad between four serving plates, top with the chicken strips and drizzle over the dressing.