Name: Tandoori Chicken Salad recipe
Prep time: 270 min
Total time: 270 min
Yield: 8
Ingredients: 1 kg chicken tenderloins; 2 tbs tandoori curry paste; 500 g Greek yoghurt; 2 limes juiced; 2 tsp ginger grated; 2 tsp garlic minced; 1 lettuce; 3 tbs mango chutney; 2 tbs white vinegar; 2 tbs extra virgin olive oil

by Melanie Last updated on 07/09/2019

A yummy, low fat salad with a divine dressing. - Melanie

Ingredients

1 kg chicken tenderloins
2 tbs tandoori curry paste
500 g Greek yoghurt
2 limes juiced
2 tsp ginger grated
2 tsp garlic minced
1 lettuce

Dressing

3 tbs mango chutney
2 tbs white vinegar
2 tbs extra virgin olive oil

Method

Step 1

If using chicken breast, cut into strips. Mix all other ingredients except salad leaves and dressing ingredients in a bowl.
Step 2

Add chicken and marinate for 2-4 hours but preferably overnight.
Step 3

Grill on BBQ or bake in oven until cooked through. Set aside to keep warm.
Step 4

Make a salad from mixed leaves.
Step 5

Dressing: Mix to combine mango chutney, vinegar and oil. Add a little more vinegar to make a pouring consistency, if needed.
Step 6

Place salad leaves over a nice large platter, dice chicken and arrange over salad. Serve dressing on the side, or pour over as desired.

Recipe Notes

from Australia’s Best Recipes team

You can also add tomato segments, or halved cherry tomatoes, diced cucumber, thinly sliced red onions and/or mint leaves to the salad leaves if you like.

Chicken breast can be used.

Substitute lime with 1 large lemon juiced. Avocado oil can also be used.