Name: Tandoori chicken salad with cucumber yoghurt dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Tandoori chicken salad; 1/4 cup tandoori paste; 200 gram natural yoghurt; 500 gram chicken tenderloins; 60 gram mixed salad leaves; 1 red capsicum, seeded, sliced; 2 tomatoes, cut into wedges; 1 carrot, chopped; 1 small red onion, cut into wedges; toasted roti to serve; Yoghurt dressing; 200 gram tub natural yoghurt; 1 small Lebanese cucumber, seeded, finely chopped; 1/4 cup chopped coriander leaves, plus extra to serve

Tandoori chicken salad with cucumber yoghurt dressing

You can't go past this tandoori chicken salad recipe for a tasty meal the whole family will love. Grilled chicken tenderloins are paired with fresh salad, tangy yoghurt dressing and roti bread for a delicious weeknight dinner

Tandoori chicken salad with yoghurt dressing

Serves 4

Prep

20M

Cook

15M

Marinate

Total

35M

Skip to Recipe

Ingredients

Tandoori chicken salad

1/4 cup tandoori paste

200 gram natural yoghurt

500 gram chicken tenderloins

60 gram mixed salad leaves

1 red capsicum, seeded, sliced

2 tomatoes, cut into wedges

1 carrot, chopped

1 small red onion, cut into wedges

toasted roti to serve

Yoghurt dressing

200 gram tub natural yoghurt

1 small Lebanese cucumber, seeded, finely chopped

1/4 cup chopped coriander leaves, plus extra to serve

Method

1.In a large bowl, combine tandoori paste and yoghurt. Add chicken, turning to coat in marinade. Chill, covered, for at least 1 hour.

2.In a bowl, combine salad leaves, capsicum, tomato, carrot and onion. Set aside.

3.For yoghurt dressing: In a small bowl, combine yoghurt, cucumber and coriander. Season to taste.

4.Preheat a char-grill pan or barbecue on high. Char-grill chicken for 4-5 minutes each side until cooked. Set aside, loosely covered with foil to keep warm.

5.Serve chicken with salad and accompanied with dressing and roti.

Woman's Weekly Food