Chicken Tikka Pasta Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the marinade ingredients in a large bowl and mix well.

Step 2

Add the chicken chunks and mix until the chicken is all coated. Cover with cling film and marinade in the fridge for a minimum of 3 hours but preferably overnight for maximum flavour.

Step 3

Put the pasta in a pan of cold water and cook according to the packet instructions.

Step 4

Meanwhile heat a teaspoon of oil in a large non-stick frying pan. Add the marinated chicken (with all the excess marinade) and the onion and fry, stirring frequently, until cooked through.

Step 5

Drain the cooked pasta and run cold water over it to cool.

Step 6

Put the prepared vegetables in a large mixing bowl. Add the pasta, cooked chicken and the light mayonnaise. Squeeze over the lemon juice, season with salt and pepper and mix everything together well. Serve with some extra chopped coriander and some of my onion and carrot mini bhajis!

Step 7

You can use any relatively plain yoghurt you like in the marinade – I quite often use vanilla as we don’t like the taste or taint of plain natural or Greek yoghurt, and it works perfectly!