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naan bread on blue plates topped with spinach, chicken salad and finished with cucumber ribbons

Curried Chicken Salad on Naan

0 from 0 votes
Prep Time 15 mins
Course Lunch
Cuisine modern english/australian
Servings 2


  • 1 dsp mayonnaise
  • 3 dsp plain greek yogurt
  • ½ tsp curry powder
  • black pepper
  • 150 g cold cooked chicken
  • couple large handfuls baby spinach
  • ½ avocado sliced or cubed
  • 15 cm cucumber
  • 2 naan bread - plain or garlic


  • Mix the mayonnaise with the greek yogurt and curry powder and season with black pepper.
  • Add the chicken and stir until well combined. Put to one side.
  • Heat the naan bread - wither in a dry drying pan on medium heat, or under the grill. You don't want it crispy, just warmed through.
  • Transfer the naan to the serving plates, then top each naan with half the spinach and avocado. Spoon over half the chicken.
  • Take the cucumber and, using a vegetable peeler slice lengthways to give you cucumber ribbons. Top the naan and chicken with these, then eat straight away


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