Name: Tandoori chicken and rice salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Cuisine: indian
Ingredients: 600g chicken breast fillets, trimmed; 102.30 gm tandoori paste; 62.50 ml Greek Style Yoghurt; 400.00 gm Basmati rice, rinsed; 1 telegraph cucumber, deseeded, diced; 250g cherry tomatoes, halved; 125.00 ml coriander leaves, chopped; 125.00 ml mint leaves, chopped; 250.00 ml Greek Style Yoghurt; 2 tsp ground coriander; 56.88 gm olive oil; 1 lemon, juiced

Tandoori chicken and rice salad

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

Ingredients:

600g chicken breast fillets, trimmed
102.30 gm tandoori paste
62.50 ml Greek Style Yoghurt
400.00 gm Basmati rice, rinsed
1 telegraph cucumber, deseeded, diced
250g cherry tomatoes, halved
125.00 ml coriander leaves, chopped
125.00 ml mint leaves, chopped
250.00 ml Greek Style Yoghurt
2 tsp ground coriander
56.88 gm olive oil
1 lemon, juiced

Instructions:

With a sharp knife, score each chicken breast four times. Mix tandoori paste with yogurt and coat chicken on both sides. Chill covered until ready to cook.
Prepare the rice using the absorption method as directed on the packet. Once cooked, allow it to rest covered for 5 minutes. Then, transfer the rice to a bowl and let it cool to room temperature.
Heat up the barbecue plate over medium heat. Grill each side of the chicken for 7 minutes or until perfectly cooked. Place the chicken on a plate, cover, and let it rest for 5 minutes. Then, slice it thinly.
Prepare the yogurt dressing by blending yogurt, coriander, oil, and 2 tablespoons of lemon juice in a sealed jar. Season with salt and pepper, then shake vigorously until fully mixed.
Combine chicken, cucumber, tomatoes, coriander, and mint with the rice. Mix well and serve with a delicious yoghurt dressing.

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