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Tandoori Chicken Salad

2015-09-30

Recipe Info

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 12m
  • Ready In : 42m

Ingredients

  • 4 Irvine’s Chicken Breasts, cut into small cubes
  • TANDOORI PASTE
  • 1/2 teaspoon sweet paprika
  • 1/4 cup lemon juice
  • 5cm fresh ginger, peeled and chopped
  • 2 garlic cloves, skinned, chopped
  • 1 tbsp salt
  • 1 tsp chilli paste
  • 1 tbsp garam masala
  • 3 tsps ground cumin
  • 2 tbsps oil
  • 3 tsps chilli powder
  • 1 tbsp natural yoghurt
  • FOR THE SALAD
  • 2 cups rocket
  • 1⁄2 red onion, finely sliced
  • 1 punnet cherry tomatoes, quartered
  • 1⁄2 cucumber, thinly sliced
  • 1 red and yellow pepper, thinly sliced
  • FOR THE SALAD DRESSING
  • 3 tbsps natural yoghurt
  • 12 mint leaves
  • 2 tbsps cucumber, grated
  • 1 lime, juiced

Method

Step 1

Make the Tandoori paste by combining all ingredients in a bowl. Marinate the Irvine’s Chicken Breast in the yoghurt mixture and refrigerate for at least 1 hour.

Step 2

Heat a pan to medium heat and add a drizzle of olive oil. Cook the chicken for around 10 minutes.

Step 3

Whilst the chicken is cooking arrange the salad on plates decoratively. Whisk the salad dressing ingredients together until well combined.

Step 4

Once chicken is cooked, take off heat and rest on a board. Squeeze a 1⁄2 lime over the chicken pieces. Add the chicken on top of the salad.

Step 5

Serve the salad dressing with the chicken salad.

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