Name: Tandoori Chicken Salad recipe
Prep time: 390 min
Cook time: 25 min
Total time: 415 min
Yield: 4
Cuisine: asian, indian
Ingredients: 4 chicken breast fillets; 1/3 cup tandoori Indian curry paste; 2 tbs Greek yoghurt; 1 tbs oil; 200 g unsalted roasted cashews; 1 red onion; 1 continental cucumber; 200 g baby spinach; 1/2 cup fresh mint torn; 1/2 cup fresh coriander torn; 2 limes juiced; 3 tbs olive oil; 1 tsp brown sugar; 1 tsp salt and pepper

by Bella Last updated on 07/09/2019

A tasty and filling salad. Great for lunch or dinner. - Bella

Ingredients

4 chicken breast fillets
1/3 cup tandoori Indian curry paste
2 tbs Greek yoghurt
1 tbs oil
200 g unsalted roasted cashews

Salad

1 red onion
1 continental cucumber
200 g baby spinach
1/2 cup fresh mint torn
1/2 cup fresh coriander torn

Dressing

2 limes juiced
3 tbs olive oil
1 tsp brown sugar
1 tsp salt and pepper

Method

Step 1

Cut the chicken into strips.
Step 2

Mix the curry paste and yoghurt together, add the chicken and mix well.
Step 3

Leave to marinate for at least 15 minutes or preferably overnight.
Step 4

Prepare salad ingredients as required.
Step 5

Combine dressing ingredients in a screw top jar and shake well until all ingredients are dissolved.
Step 6

Heat frying pan, drizzle oil over the chicken and fry until cooked through.
Step 7

Place the salad ingredients and chicken in a large salad bowl, sprinkle with cashews and pour the dressing over the top.

Equipment

1 glass jar with lid
1 frying pan
1 bowl

Recipe Notes

from Australia’s Best Recipes team

Salad can be stored undressed for up to 3 days. Do not dress the salad until ready to serve. I usually add a bit of red capsicum or semi-dried tomatoes for colour and more flavour. You can cook the chicken on the BBQ, which is handy in summer!