Hi Tia
Sure - but I'm pretty bad at quantities so these are my best guesses! Add more or less as you see fit!
For the chicken
3 x chicken breast
1 tbsp curry powder (I use hot but if you don't like things too spicy then use mild)
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of turmeric
1 tbsp of tomato purée
1 tbsp of lime juice
For the sauce
2 cups of 0% fat natural yoghurt
2 tbsp curry powder
1 tsp cumin
1 tsp coriander
2 tsp turmeric (or enough to make it nice and yellow!)
1 tsp garam masala (if you have it!)
3 tbsp mango chutney
Preheat oven to 180
Mix all ingredients except chicken in a bowl to make paste (add a splash of water if too dry) and then add the chicken to the bowl and mix to coat.
Tip onto baking tray and cover with foil.
Roast in oven for 20/25 mins till cooked through.
Set aside to cool while you make the sauce.
Mix all sauce ingredients together and season to taste, adding more spices if you think it needs it.
Shred the chicken and mix through the sauce along with any juices in the roasting tin.
Voila!
Obviously to make the salad just add the list below to the mason jars in that order so red onions and chicken on the bottom working up to finish with spinach!
Let me know if it turns out ok? S x