The Dinner Planner


Tandoori Chicken Salad

5 from 1 vote
Servings 4


  • 500 g chicken breast - sliced into strips
  • 1 400 g tinned chick peas
  • 2 tbsp tandoori paste
  • 2 tbsp yoghurt
  • 1 tbsp olive oil
  • 200 g mescalin salad leaves
  • 1 cucumber - halved lengthways and sliced on an angle
  • ½ red onion - thinly sliced
  • ½ packet snow pea sprouts

Mint Yoghurt Dressing

  • ½ cup mint
  • ¼ cup yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil


  • In a medium sized bowl, marinate the chicken with the tandoori paste, yoghurt and olive oil. Best done overnight.
  • Preheat the oven to 200C.
  • Place the marinated chicken and chickpeas on a baking tray and toss to combine. Pop in oven and cook for 15-20 minutes or until the chicken is cooked through.
  • To make the Mint Yoghurt Dressing, combine all the ingredients in a blender and blitz until roughly combined. Season with salt.
  • On a large platter, arrange the lettuce, cucumber, onion and snow pea sprouts. Top with the chicken and chickpeas. Drizzle over dressing.

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