This Indian-inspired salad is a delicious way to enjoy a twist on one of your favourite cuisines.
Ingredients
Method
 Combine 2 tblsps of the yoghurt, 1 tblsp of the juice and paste in a large bowl. Add chicken. Toss to coat. Set aside to marinate while preparing the salad.Â
Cut cucumber in half lengthways. Cut each half into thin slices. Place in a large bowl with tomatoes, salad leaves and mint.Â
 Heat oil in a large, non-stick frying pan over a medium heat. Add the chicken. Cook for about 4 minutes on each side, or until cooked.Â
Add chicken to salad. Toss well. Season with salt and pepper.Â
Combine remaining yoghurt and juice in a small jug. Stir in the chutney.Â
To serve, divide bread among serving plates. Top with chicken salad. Drizzle with yoghurt mixture.