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Tandoori chicken and fresh herb salad
Tandoori chicken and fresh herb salad
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Prep Time:
385 minutes
Cook Time:
15 minutes
Total Time:
400 minutes
"Flavorful spiced chicken with refreshing salad and creamy yogurt dressing."
Ingredients:
  • 77.50 gm Tandoori Paste
  • 260g (1 cup) Greek yoghurt
  • 600g chicken breast fillets
  • 21.00 gm lemon juice
  • 2.50 gm ground cumin
  • 250.00 ml fresh coriander leaves
  • 250.00 ml fresh mint leaves
  • 1 Lebanese cucumber, halved, seeded, thinly sliced
  • 1 red onion, halved, thinly sliced
  • Baby cos lettuce leaves, to serve
  • 55g (1/3 cup) cashew nuts, chopped
Instructions:
  • Mix the tandoori paste with 90g (1/3 cup) of yogurt in a glass bowl. Coat the chicken with the mixture, then refrigerate, covered, for 4 hours or overnight to marinate.
  • Preheat a barbecue grill or chargrill over medium-high heat. Grill the chicken for 7 minutes on each side until fully cooked. Rest on a plate for 5 minutes, then slice thickly before serving.
  • In a jug, mix the rest of the yoghurt with lemon juice and cumin. In a separate bowl, toss together coriander leaves, mint leaves, cucumber, and onion.
  • Arrange lettuce leaves on a platter, then sprinkle with the coriander mixture. Top with the chicken, drizzle with the dressing, and finish with a sprinkle of cashew nuts.

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