Ingredients
- 1 pack Moy Park Coronation Thighs
- 100g sourdough bread
- 4 radishes finely sliced
- 1 pack baby gem lettuce cut in half
- ¼ red onion finely sliced and soaked in 4 tbsp pickled beetroot juice
- Chives finely chopped.
- Dressing
- 3 tbsp Low fat Natural yogurt
- 1 tsp medium curry powder
- 1 tsp Mango puree
Method
- Pre heat oven 190°C/Fan 170°C/Gas 5
- Place thighs on a baking tray and cook in oven for 35-40 minutes. Once fully cooked set to one side
- Tear the sourdough bread into croutons sized pieces and add to the oven for approximately 7 minutes and until golden and crispy
- Preheat griddle pan on a medium heat and char the baby gem lettuce on one side, set to one side
- To make the dressing mix the yogurt, curry powder and mango puree in a bowl
- Place lettuce in serving bowl, add the cooked chicken thighs on top and drizzle with some dressing
- Add the croutons, red onions and radishes
- Drizzle with more dressing and chopped chives