This salad, combined with chicken and fresh ingredients, makes for a great option as a light dinner
Chicken and Marinade
Mix Patak’s Tandoori Paste, yoghurt and coriander leaves to make marinade.
Coat chicken with marinade and leave for 1 hour or overnight.
Whilst chicken is marinating, place dressing ingredients in a food processor, blend together and set aside.
Preheat BBQ or grill pan to a high heat and drizzle with oil. Place 1 piece of naan bread and lightly toast either side. Remove, cool and cut into squares.
When ready to cook, heat grill pan to a high heat, drizzle with oil and add chicken. Cook for approximately 7 minutes or until cooked through.
Whilst chicken is cooking, sprinkle all salad ingredients and toasted naan squares over the platter, except for fresh coriander and mint leaves.
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