Name: Chicken Tikka Masala Salad Pockets
Total time: 20 min
Yield: 4
Ingredients: 1 large red onion (300g); 1 tsp extra virgin olive oil; 400g chicken breast fillets, cut into 2cm cubes; 1½ tbsp tikka masala paste; ⅓ cup (80ml) canned light coconut milk; 2 wholemeal pitta pockets (100g), halved; ⅓ cup (95g) low-fat natural Greek yoghurt; 1 tbsp finely chopped coriander leaves and stems, plus extra small leaves to serve; 30g baby spinach leaves; 1 medium tomato (150g), sliced thinly; 75g paneer cheese, crumbled; 1 Lebanese cucumber (130g), chopped finely

VMG Recipes