Tandoori Chicken Salad

Create a satisfying meal with minimal cooking. This tandoori chicken salad is made with coriander, avo and cucumber, and served with an easy yoghurt dressing.

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Create a satisfying meal with minimal cooking! This tandoori chicken salad is made with coriander, avo and cucumber, and served with an easy yoghurt dressing.

Ingredients

2 tbsp tandoori paste

600 g chicken tenderloins

125 g packet small roti bread

2 tbsp olive oil

1 baby cos lettuce, trimmed, thickly sliced

1 Lebanese cucumber, thinly sliced

1 small red onion, halved, thinly sliced

1 cup firmly packed coriander leaves

1 avocado, halved, sliced

Yoghurt dressing

1 ⅓ cups Greek yoghurt

½ cup firmly packed fresh mint leaves

1 tsp ground cumin

Salt and pepper, to taste

Method

1.To make yoghurt dressing, place 1 cup of the yoghurt in a food processor with mint and cumin. Season with salt and pepper. Process until smooth.

2.Combine paste, remaining yoghurt and chicken in a medium bowl. Stir until coated.

3.Heat a lightly oiled, large, nonstick frying pan over a medium heat. Add rotis in two batches. Cook for about 2 minutes on each side, or until crisp and golden. Remove. Cover to keep warm. Tear into large pieces.

4.Heat oil in same pan over a medium heat. Add chicken. Cook for about 3 minutes on each side, or until cooked through. Remove. Cut in half diagonally.

5.To serve, toss lettuce, cucumber, onion, coriander, rotis and chicken in a large bowl. Transfer to a serving platter. Top with avocado. Drizzle over yoghurt dressing.

Chantal Walsh

Ingredients

Method

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