There's no denying that after the indulgent festive season, we're craving lighter, fresher more nutritious food and that's exactly what this recipe is! It utilises the pre-made spice blend from Gewurzhaus, imparting a punch of flavour and requiring little effort from you. Throw in whatever vegges are in abundance and look nice and fresh. Feel free to add in a grain or lentil to make it a little more hearty.
Mix butter chicken spice with olive oil, lemon, honey and combine with chicken pieces. Season with salt and plenty of black pepper and leave to marinate for 10 minutes while you prepare the other ingredients.
Next, pickle your red onion by adding it to a bowl with the sugar, salt and vinegar and stir to combine then set aside.
To make the dressing, combine all ingredients in a bowl and season to taste.
Place a heavy based fry pan on medium heat and drizzle in a couple of tbsp of oil. Once hot, add in your chicken pieces. Be sure to not overcrowd the pan as you won't get nice colour. Remove from pan and continue until they're all cooked.
Start prepping the salad, starting with the lettuce and followed by the cucumber, radish and avocado. Top with the crispy chicken, drizzle with the yoghurt dressing and then lastly the pickled red onion.
Garnish with fresh mint and coriander and you're set!