Boil the new potatoes, drain, cool and quarter.
Cook your garden peas as per packet instructions, drain and cool.
Boil the chicken breast until thoroughly cooked. Test with a skewer to make sure the juices run clear.
Pre-heat a medium grill. Mix a little mild curry paste (depending on how hot you would like the chicken) with some yogurt and brush the chicken breasts with curry and yogurt mixture. Sprinkle a little salt and freshly ground black pepper over the chicken.
Place under the grill and cook until the yogurt mixture colours and thickens. Remove the chicken from the grill and allow to cool.
Meanwhile tear up your lettuce and coriander into a large bowl and pour over a little bit of your favourite salad dressing. Add a pinch of salt and some ground black pepper. Mix in the new potatoes and peas and stir well.
Finely chop and deseed the tomatoes, add to the bowl and stir in. Serve into individual dishes.
Slice the chicken, arrange over the salad and serve.
