This super delicious tandoori chicken salad recipe comes with a twist. A dressing made with all the ingredients for a classic Indian raita; natural yoghurt, grated cucumber, lemon and salt and pepper. Perfect for lunch or dinner so grab an extra serve for lunches.

20 Minutes.  Free Range. 

Serves 2

2 x 180g free range chicken tenderloins
1/4 tablespoon ground cumin
1/4 tablespoon garam masala
1/4 tablespoon turmeric
1/4 tablespoon chilli powder
2 carrots
1 large celery
1 bunch broccolini 
2 tablespoons sultanas
4 sprigs coriander
1 teaspoon cumin seeds 
2 tablespoons sherry vinegar

Pre-heat oven & marinate chicken
Preheat the oven grill, set on 220ºC. In a mixing bowl, combine the chicken with the tandoori paste. Mix to coat well with a spoon and set aside for minimum 10 minutes.

Prepare salad
Peel and grate carrots, finely slice 1/4 of a red onion(use mandolin if you have one), roughly chop tomatoes, coriander and mint leaves. Place in a large bowl with the baby spinach. Set aside and before serving, drizzle with olive oil, salt and pepper to taste. 

Cook chicken
Place chicken on a lined baking tray on the middle shelf of oven. Grill for 5 minutes then turn and grill for 3 minutes on other side until golden and cooked through.

Make raita
While the chicken is cooking, grate the cucumber and combine with yoghurt and half the lemon juice. Add salt and pepper to taste.

To serve
Squeeze remaining lemon over the tandoori chicken and pile salad with a generous dollop of the cucumber raita.


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November 03, 2015 by Timothy Ryder
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