adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tandoori chicken rice salad
Tandoori chicken rice salad
0 Likes
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
15-minute Indian-style dinner with tandoori chicken, rice, cherry tomatoes, coriander, and pappadums. Perfect for a quick and delicious family meal!
Ingredients:
  • 650g chicken kebab
  • 1 red onion, halved, cut into thin wedges
  • 450g packet basmati microwave rice
  • 1 cucumber, quartered lengthways, thickly sliced
  • 250g cherry tomatoes, halved
  • 1/2 x 75g bag 'ready to eat' plain mini pappadums
  • 62.50 ml fresh coriander leaves, chopped,
  • 82.50 ml plain Greek-style yoghurt
  • 42.00 gm lemon juice
  • Fresh coriander, to serve
Instructions:
  • Preheat a hot oiled barbecue. Grill chicken skewers for 10 minutes, turning occasionally until fully cooked. Cook onions on the hotplate for 5 minutes until tender, tossing occasionally.
  • While the rice is cooking as per the instructions on the packet, place it in a spacious heatproof bowl.
  • Take the chicken off the skewers. Combine cucumber, tomato, onion, chicken, pappadums, and half of the coriander with the rice. Season with salt and pepper, then mix everything together.
  • Mix together the yoghurt, lemon juice, and the rest of the coriander in a bowl. Season generously with salt and pepper. Drizzle the salad with the yoghurt dressing and garnish with additional coriander.

Similar Recipes