1.Combine chicken, paste and 1/2 cup (125ml) of the yoghurt in dish; mix well. Cover, refrigerate 15 minutes.
2.Add drained chicken to large heated oiled non-stick frying pan; cook until well browned and tender, turning once.
3.Toss chicken with remaining ingredients in large bowl. Thin remaining yoghurt with a little water if necessary to give a pouring consistency; drizzle over salad.