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The Dinner Planner

Weekly Meal Plan – Sample Recipe – Tandoori Chicken Salad

Pumpkin Risotto / Tandoori Chicken Salad / Lamb & Haloumi Burgers / Chilli Con Carne

Tandoori Chicken Salad

5 from 1 vote
Servings 4

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

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