Ingredients

• 0.50 sliced Avocado
• 30 g Bean Sprouts
• 4 whole Cherry Tomatoes
• 240 g Chicken Breast (skinless)
• 1 tbsp Coriander (fresh)
• 3 tbsp Extra Virgin Olive Oil
• 40 g Iceberg Lettuce (sliced)
• 1 tbsp Lime Juice
• 2 whole Limes
• 1 tbsp Mint (fresh)
• 1 small Red Capsicum (sliced)
• 0.50 tsp Red Chilli (fresh, sliced thinly)
• 15 g Red Onions
• 0.50 tsp Sesame Seeds
• 2 leaves Sliverbeet

Butter Chicken Marinade

• 0.50 cup Yoghurt (Plain)
• 3 tbsp Tomato Paste
• 1 clove Garlic (crushed)
• 0.50 tsp Ginger (crushed)
• 1 tbsp Monkfruit sweetener or erythritol
• 2 tsp Paprika Powder
• 0.50 tsp Coriander Powder
• 0.50 tsp Curry Powder

Equipment

• skillet
• Skewers x6

Instructions

• 1. Salad:
• 2. Heat 1 tbsp of olive oil on a skillet. Add the silverbeet leaves and sliced capsicum, cook for 2 minutes until sautéed, set aside.
• 3. Place iceberg lettuce, bean sprouts, red onion, cherry tomatoes and avocado in a bowl.
• 4. Add the sautéed capsicum & silverbeet to the bowl. Toss salad together.
• 5. Dress salad with lime juice and 1 tbsp of extra virgin olive oil.
• 6. Butter Chicken Marinade:
• 7. To a bowl add yoghurt, tomato paste, crushed garlic and ginger, monkfruit sweetener, and paprika, coriander and curry powders. Mix well to combine. Set half of the marinade aside in a separate bowl as a yoghurt dipping sauce.
• 8. Slice chicken breast and place in the bowl of marinade. Coat well, then thread the chicken onto 6 skewers.
• 9. Heat skillet to medium-high heat with remaining tbsp of olive oil. Grill the chicken skewers until browned and cooked through.
• 10. To serve, on to two plates place salad and top with 3 butter chicken skewers each. Add a dollop of yoghurt marinade as a dipping sauce. Garnish with fresh mint, coriander, chilli and sesame seeds.