Name: Creamy Katsu Curry Salad with Chicken and Greek Yogurt
Ingredients: 170g chicken breast (raw weight); 30g 0% Greek or natural yoghurt; 25g 0% natural or Greek yoghurt; 15g cornflakes (crushed); 0.5 carrot diced; 0.5 onion diced; 50g white cabbage; 0.5 cucumber sliced; 1 romaine lettuce diced; 50g edamame beans; Salt; Black sesame seeds; 2 tsp turmeric; 2 tsp curry powder; 1 tsp garlic & ginger; 1-2 tsp reduced salt soy sauce; 100ml lighter coconut milk; 1.5 tsp rice wine vinegar mixed with the katsu curry sauce

Creamy Katsu Curry Salad

Step 1: Prepare the Chicken

Start with 170g of raw chicken breast. Cook it until fully done, then slice it into bite-sized pieces. [00:00]

Step 2: Mix the Dressing

In a bowl, combine 30g of 0% Greek or natural yoghurt, 1.5 tsp rice wine vinegar, and 1-2 tsp reduced salt soy sauce. Mix well to create a creamy dressing. [00:30]

Step 3: Prepare the Vegetables

Dice 0.5 carrot and 0.5 onion. Slice 0.5 cucumber and chop 50g white cabbage. [01:00]

Step 4: Combine Ingredients

In a large bowl, add the cooked chicken, diced vegetables, and 50g edamame beans. [01:30]

Step 5: Add Spices

Sprinkle in 2 tsp turmeric, 2 tsp curry powder, and 1 tsp garlic & ginger. Mix everything together thoroughly. [02:00]

Step 6: Add Crunch

Incorporate 15g crushed cornflakes for added texture. [02:30]

Step 7: Final Touches

Drizzle the creamy dressing over the salad and toss gently. Top with black sesame seeds for garnish. [03:00]

Step 8: Serve

Serve your creamy katsu curry salad fresh and enjoy! [03:30]

Creamy Katsu Curry Salad with Chicken and Greek Yogurt

Ingredients list

Meat

Dairy

Grains

Vegetables

Condiments

Cooking steps