Tandoori chicken salad

Ingredients

• Curry paste

  1 ½ tbsp or 23g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  400g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  100g

• Tomatoes

  Green, raw

  4 medium or 492g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

• Mint

  Freshdirect

  2 ½ tablespoon or 8g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  2 tbsp or 30g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  50g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  150g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat a grill plate or non-stick frying pan over high heat and cook chicken for 6 minutes each side, or until cooked through. Set aside for 5 minutes to rest. Cut into strips.
3. Mix yoghurt, mint sauce, olive oil and lemon juice in a small bowl. Place rocket, tomato and cucumber in a large salad bowl and top with chicken. Drizzle dressing over and serve with coriander sprigs and lemon wedges.
4. Mix tandoori paste and yoghurt in a bowl. Add chicken, turning to coat thoroughly. Cover and chill anywhere from 30 minutes to overnight ‚ the longer you leave it, the better the result.

Similar Foods

• Tandoori Spice Chicken
• Grilled Chicken Salad
• Chopped Chicken Salad
• Bistro Chicken Salad
• Chicken Satay Salad
• Spicy Chicken Salad