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Warm Chicken Salad with Spicy BBQ Relish

Serves 4

4 chicken fillets
6 heaped tblspns of good natural yoghurt
3 heaped tblspns of Country Cuisine Spicy BBQ Relish
Cos lettuce
Italian vinaigrette
8 pappadams

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.