Tandoori Chicken Salad
Ingredients
- 500 g chicken breast - sliced into strips
- 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
- ½ cup greek yoghurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
Instructions
PREP (Get ahead Sunday)
- Slice and marinate chicken, make mint dressing, slice cucumber and onion.
MAKE
- In a medium sized bowl, marinate the chicken with the tandoori paste, yoghurt and olive oil.
- 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.
SERVE
- We love to jazz the salad up with some poppadom's
Tips and Variations
GLUTEN FREE
MAKE IT VEGETARIAN - Marinate firm tofu in tandoori paste and cook in oven.
Nutrition
Calories: 426kcal | Carbohydrates: 35g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 189mg | Potassium: 1029mg | Fiber: 9g | Sugar: 9g | Vitamin A: 958IU | Vitamin C: 23mg | Calcium: 145mg | Iron: 4mg
