Directions:
- Combine the chicken, tandoori paste and yoghurt and leave in refrigerator to marinate for 2 hours.
- Prepare salad mix, red pepper and tomatoes and toss.
- Divide salad into 2 bowls.
- Combine olive oil, lime juice, water, apricot chutney, sweet chilli sauce and salt and pepper to make a dressing.
- Take the chicken out of the refrigerator and cook gently.
- Place the chicken on top of the salad.
- Spoon the dressing on top of the chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289 Kcal (1210 kJ) | ||
| Calories from fat | 172.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.15g | 29% | |
|---|---|---|---|
| Cholesterol | 60.53mg | 20% | |
| Sodium | 685.56mg | 29% | |
| Potassium | 388.63mg | 8% | |
| Total Carbs | 10.2g | 3% | |
| Sugars | 8.17g | 33% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 17.39g | 35% | |
| Vitamin C | 55.7mg | 93% | |
| Iron | 0.3mg | 2% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.4 Kcal (559 kJ) | ||
| Calories from fat | 79.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 29% | |
|---|---|---|---|
| Cholesterol | 27.94mg | 20% | |
| Sodium | 316.44mg | 29% | |
| Potassium | 179.38mg | 8% | |
| Total Carbs | 4.71g | 3% | |
| Sugars | 3.77g | 33% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 8.03g | 35% | |
| Vitamin C | 25.7mg | 93% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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