Tandoori Chicken Salad

This salad, combined with chicken and fresh ingredients, makes for a great option as a light dinner

Difficulty
Spice Level
Total Time
30Mins

Ingredients

Serves 4

Chicken and Marinade

  • 2 chicken breasts
  • 3 tbsp. Patak’s Tandoori Paste
  • 130g (½ cup) of plain yoghurt
  • Handful of chopped coriander leaves

Salad

  • 1 bag mixed salad leaves
  • 1 cucumber, sliced
  • 1 red onion, cut in wedges
  • 1 mango, scored and cubed
  • Handful of blanched green beans
  • 1 toasted naan bread, cut into small squares
  • Fresh coriander and mint leaves
  • Salt and pepper to taste
  • Slices of warm Naan or roti bread to serve on the side

Dressing

  • 260g (1 cup) Greek yoghurt
  • 1 clove of garlic
  • 2 tsp. honey
  • Pepper

Method

  1.  Mix Patak’s Tandoori Paste, yoghurt and   coriander leaves to make marinade.

  2.  Coat chicken with marinade and leave for 1   hour or overnight.

  3.  Whilst chicken is marinating, place dressing   ingredients in a food processor, blend   together and set aside.

  4.  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.

  5.  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.

  6.  Whilst chicken is cooking, sprinkle all salad   ingredients and toasted naan squares over   the platter, except for fresh coriander and   mint leaves.

  7.  Once chicken is cooked, allow to cool for   approximately 5 minutes, then slice and   place across the top of the salad. Drizzle   with dressing and sprinkle with remaining   coriander and mint leaves before serving   with warm naan or roti on the side.

Enjoy!