CURRY CHICKEN SALAD

For the dressing: 

• 1 cup (240g) Greek yogurt 
• 3 tbsp. green curry paste 
• ¼ cup (4g) coriander, chopped 
• 1 lime, juiced 
• 1 tsp. chilli powder 
• 1 tsp. turmeric 
• ¼ tsp. paprika 
• 1 tbsp. honey 
• salt, to taste 
  

For the salad: 

• 1 lb. (450g) cooked, shredded chicken breast 
• 1 cup (160g) green peas, defrosted 
• 1 red bell pepper, chopped 
• 1 small red onion, diced 
• salt and pepper, to taste 
• 1 tbsp. sesame seeds