4 chicken fillets
6 heaped tblspns of good natural yoghurt
3 heaped tblspns of Country Cuisine Spicy BBQ Relish
Combine 4 tblspns yogurt with the Country Cuisine Spicy BBQ Relish. Smear all of the paste thickly over the chicken fillets. Place in a glass or ceramic dish, cover lightly with plastic wrap and refrigerate for at least 4 hours.
Wash, dry and separate the cos lettuce and toss with the Italian Vinaigrette.
Preheat oven to 200 degrees. Place chicken, still in its marinade, onto a lightly greased oven tray. Bake in hot oven for 15 to 18 minutes (will depend on thickness of fillets).
Remove from oven and leave to rest at least 5 minutes.
Cook pappadams according to directions on packet. Pile leaves on plates. Slice chicken into long thin slices and fan out on top of salad leaves.
Top with reserved yoghurt.