Indian chicken salad
Tandoori chicken is an all-time Indian great – team with coriander salad with cooling mango and coconut
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Prep:15 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 338
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fat 14g
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saturates 7g
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carbs 13g
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sugars 6g
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fibre 4g
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protein 39g
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salt 0.9g
Ingredients
- 4 large skinless chicken breasts
- 1 heaped tbsp tandoori masala powder
- bunch coriander, stalks chopped and leaves separated
- zest and juice 1 lime
- 150ml coconut milk
- 2 heaped tbsp mango chutney
- ½ cucumber, peeled lengthways into ribbons
- 100g bag baby spinach leaves
- 1 small red onion, thinly sliced into rings
- 4 poppadoms, broken into chunky pieces
Method
Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.
To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.