Name: Tandoori chicken salad with pappadums
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 gram chicken tenderloins; 3/4 cup (200g) yoghurt; 2 tablespoon tandoori paste; 8 pappadums; 200 gram mesclun; 4 egg tomatoes (360g), chopped coarsely; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1 red onion (100g), sliced thinly; 1/4 cup (60ml) vegetable oil; 1/4 cup (60ml) lime juice; 2 tablespoon hot mango chutney

Ingredients

750 gram chicken tenderloins

3/4 cup (200g) yoghurt

2 tablespoon tandoori paste

8 pappadums

200 gram mesclun

4 egg tomatoes (360g), chopped coarsely

2 lebanese cucumbers (260g), seeded, sliced thinly

1 red onion (100g), sliced thinly

1/4 cup (60ml) vegetable oil

1/4 cup (60ml) lime juice

2 tablespoon hot mango chutney

Method

1.Combine chicken, yoghurt and paste in large bowl; toss to coat chicken in tandoori mixture.

2.Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue), until browned all over and cooked through. Stand 5 minutes; slice thickly.

3.Meanwhile, place 2 pappadums on edge of microwave-safe plate. Cook on high (100%) about 30 seconds or until puffed; repeat with remaining pappadums.

4.Make the dressing. Combine ingredients in screw-top jar; shake well.

5.Combine chicken in large bowl with mesclun, tomato, cucumber, onion and dressing; toss gently. Serve salad with pappadums.

Pappadums are sun-dried crispbreads made from a combination of lentil and rice flours, oil and spices.
Note

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