Tandoori chicken and fresh herb salad

Tandoori chicken and fresh herb salad

By

Spiced chicken pairs perfectly with a crisp salad and a yoghurt dressing.

The ingredient of Tandoori chicken and fresh herb salad

  1. 1/4 cup Sharwoods Tandoori Paste
  2. 260g (1 cup) Greek yoghurt
  3. 600g chicken breast fillets
  4. 1 tbs lemon juice
  5. 1 tsp ground cumin
  6. 1 cup fresh coriander leaves
  7. 1 cup fresh mint leaves
  8. 1 Lebanese cucumber, halved, seeded, thinly sliced
  9. 1 red onion, halved, thinly sliced
  10. Baby cos lettuce leaves, to serve
  11. 55g (1/3 cup) cashew nuts, chopped

The instruction how to make Tandoori chicken and fresh herb salad

  1. Combine the tandoori paste and 90g (1/3 cup) of yoghurt in a glass bowl. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
  2. Preheat a barbecue grill or chargrill on medium-high. Cook the chicken for 7 minutes each side or until cooked through. Transfer to a plate. Set aside for 5 minutes to rest. Thickly slice.
  3. Meanwhile, combine the remaining yoghurt, lemon juice and cumin in a jug. Combine the coriander leaves, mint leaves, cucumber and onion in a bowl.
  4. Place lettuce leaves on a platter, sprinkle over the coriander mixture. Top with the chicken. Drizzle over the dressing. Sprinkle with cashew nuts.

Nutritions of Tandoori chicken and fresh herb salad

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like