Indian Tandoori Chicken Salad
Tandoori chicken is an all-time Indian great - team with cilantro salad with cooling mango and coconut.
Dovetailing Tip: Use the chicken breasts you cooked for Meal 4 to top this salad and the mango chutney you made when making the dressing. Serve with the Naan you made.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | large skinless chicken breasts |
| 1 tablespoon | garam masala powder |
| bunch cilantro, stalks chopped and leaves separated | |
| zest and juice 1 lime lime ly-m the same shape, but smaller than… | |
| 3/4 cup | coconut milk |
| 3 tablespoons | mango chutney |
| 1/2 | cucumber, peeled lengthways into ribbons |
| 1 bag | baby spinach leaves |
| 1 | small red onion, thinly sliced into rings |
| 4 | naan , to serve |
Directions:
Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1/2" thick. Rub with the garam masala. 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 cilantro stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season with salt & pepper. 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 cilantro leaves. Serve.
Source: bbcgoodfood.com
