Curried Chicken Salad

Ingredients (Serves 4)

3 packs Butter Basted Chicken Breast
175g Green Beans
350g Multi-coloured penne
4 firm ripe tomatoes, skinned, seeded & cut in strips
Salt & ground pepper
Coriander leaves, to garnish

Sauce

150ml low-fat yogurt
5ml mild curry powder
1 garlic clove, crushed
1 green chill, seeded & finely chopped
30ml chopped fresh coriander 

Method

1. Cut the chicken in strips.
2. Cut the green beans into 2.5cm lengths and cook in boiling water for 5 minutes. Drain and rinse under cold water.
3. Cook the pasta in a large pan of salted boiling water for 8-10 minutes, or until al dente. Drain and refresh.
4. To make the sauce, mix the yogurt, curry powder, garlic, chilli and chopped coriander together in a bowl. Stir in the chicken strips and leave to stand for 30 minutes.
5. Transfer the pasta to a large bowl and toss with the beans and tomatoes. Spoon over the chicken and sauce. Garnish with coriander leaves. 

All you need for a lazy summer lunch alfresco – and so healthy! If you like a bit more spice, then use a stronger chilli powder; red chillis are too harsh for this dish.