Tamarind Chicken Spring Salad

This salad celebrates all that is great about spring. And if asparagus isn't your thing, avocado makes a pretty stunning substitution. Either way, we love this simple easy and delicious one plate dinner, with its delicious creamy Tamarind dressing.

You will need (to serve 4)

• 500 grams new potatoes
• 400 grams chicken breast
• 1 teaspoon salt
• 2 bay leaves
• 4 tablespoons Jenny’s Kitchen Tamarind Chutney*
• 1 tablespoon olive oil
• A squeeze of lemon
• 3/4 cup plain yogurt
• 1 bunch asparagus
• 1 cup of peas, thawed
• 1 cucumber, sliced
• 4 radishes, trimmed and thinly sliced
• A handful of fresh mint leaves, chopped

*we used Medium Jenny's Kitchen Tamarind Chutney

To make your salad:

1. Cut new potatoes into half. (Leave very small ones whole). Boil 1.5 litres of water with salt and bay leaves. Add potatoes and simmer for 5 minutes.
2. Remove (and discard) the chicken skin. Place the chicken on a chopping board, lay your hand on top and slice the breast into 2 thinner pieces. This will ensure quick, even cooking.
3. Add the chicken to the potatoes. Ensure all chicken is submerged. Simmer for 10-12 minutes or until cooked. Using tongs, remove chicken to a chopping board. Allow to cool before slicing. Drain potatoes and cool. Discard the bay leaves.
4. In a small bowl, mix the Jenny’s  Kitchen Tamarind Chutney, a pinch of salt, olive oil, lemon juice and yogurt. Taste and add more lemon juice or salt to your taste.
5. Trim asparagus and cut into thirds. Add to boiling water for 2 minutes. Drain and plunge into ice water. Drain.
6. Arrange all vegetables on a large platter or individual plates. Top with sliced chicken and dollop with tamarind yogurt dressing on top. Season with salt and pepper and scatter with fresh mint leaves.