Tikka Chicken and Potato Salad

Tikka Chicken and Potato Salad

• 750g new potatoes like Jersey Royal potatoes, washed


• 6 Gluten free chicken fillets, cut into 1cm strips


• 2tbsp mild Tikka curry paste


• 4tbsp natural yogurt


• 150g pack trimmed sugar snap peas, cut in half


• ½ x bunch salad onions, thinly sliced


• ½ x 80g pack pea tops, or pea shoots

1. Preheat the grill. Place the potatoes in a pan of cold water, bring to the boil, cover and cook for 15 mins or until almost tender.


2. Meanwhile, place the chicken in a bowl, add the tikka paste and yogurt and mix well. Tip onto a baking tray and grill for 10-15 mins, turning halfway through cooking, until cooked and the juices run clear.


3. After 15 mins, remove the lid from the potatoes and add the sugar snap peas to cook for 4 mins.


4. Drain and tip into a large serving bowl.


5. Add the chicken and any leftover juices to the salad, along with the salad onions and pea shoots. Serve straight away.