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Chicken tikka with bean salad

Name: Chicken tikka with bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /indian
Ingredients: 500g chicken tenderloins; 3 tablespoons tikka paste; Juice of 1 lemon; 4 tablespoons (1/3 cup) thick Greek yoghurt; 300g French or thin green beans; A few handfuls of mixed herbs (coriander, mint, basil, baby spinach and rocket); 2 tablespoons olive oil; Naan bread, to serve; Mango chutney, to serve

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This spicy chicken salad is a tasty lunch for those of us who are short on time.

500g chicken tenderloins
3 tablespoons tikka paste
Juice of 1 lemon
4 tablespoons (1/3 cup) thick Greek yoghurt
300g French or thin green beans
A few handfuls of mixed herbs (coriander, mint, basil, baby spinach and rocket)
2 tablespoons olive oil
Naan bread, to serve
Mango chutney, to serve

Method

1.

Place chicken in a ceramic or glass bowl. Add paste, half the lemon juice and half the yoghurt. Toss to combine and coat chicken, set aside.
2.

Blanch beans in boiling salted water for 2 minutes. Drain, refresh in cold water, drain again. Toss together with mixed leaves, remaining lemon juice, half the oil, salt and pepper.
3.

Heat remaining oil in a large non-stick frypan over medium heat. Cook chicken, in batches if necessary, for 1-2 minutes each side or until cooked through. Place salad on plates, top with chicken. Serve with remaining yoghurt, naan and chutney.