Tandoori Chicken Salad recipe

Recipe for red onion and roasted Cherry Tomato salad, topped with Tandoori Chicken Fillets

Ingredients
150g chicken fillets
¼ tbsp Tandoori Spice Mix
¾ tbsp olive oil (from your pantry, for the marinade)
1 tbsp yoghurt
100g cherry tomatoes – cut in half
⅛ lemon
¼ cucumber
¼ chilli – deseed & chop
¾ tbsp olive oil (from your pantry, for the dressing)
5g fresh mint – strip off leaves, discard stalks
¼ head lettuce – separate the leaves
20g baby spinach
¼ red onion – slice thinly
1 tbsp cashew nuts – chop roughly
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How To
Chicken: Place the chicken fillets in a bowl and add the Tandoori Spice Mix with olive oil (see quantity above for the marinade). Mix in the yoghurt. Set aside to marinate.

Cherry tomatoes: Preheat the oven to 200°C. Place the cherry tomatoes on a tin foil lined baking tray with a drizzle of olive oil and salt and pepper. Roast in the oven for 15-20 minutes until golden and cooked – slightly charred. Remove from the oven and set aside to cool down.

Preparation: Prepare all ingredients as indicated above.

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice. Set aside.

Cucumber: Cut into matchsticks – here’s how: cut the ends off the cucumber, then slice the four edges around the seeds. Cut these edges in half crossways, then lay them down flat and cut lengthways into matchsticks. Discard the core containing the seeds.

Chicken: Place a large frying pan on medium-high heat with a knob of butter and a drizzle of olive oil. When the pan is hot, add the chicken fillets. Cook for 5 minutes until the chicken fillets are golden and cooked. Season with salt and pepper to taste, if necessary. Remove from the pan and set aside to cool down slightly.

Dressing: Mix together the lemon juice, lemon zest, chilli (optional) and whisk in the olive oil (see quantity above for the dressing). Chop the mint finely and add to the dressing.

Salad: Mix together the lettuce, baby spinach, cucumber and red onion slices. Top the salad with the cashew nuts and the roasted cherry tomatoes.

Serve the salad topped with the chicken. Drizzle over the dressing.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Recipe ID 35254

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