Tandoori Chicken Salad

Our Tandoori Paste is such a great ingredient for adding flavour to any simple chicken dish, and this salad is fresh and simply bursting with the flavours of summer. The tastiness of the marinade means that the succulent chicken is the main focus of this salad, with the lettuce and peppers complimenting it nicely. Best served up outside on a hot summer's day, however this meal works well at any time of year and it is a great light alternative for supper.

Serves: 2 people
Preparation time: 20 mins
Cooking Time: 15 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Spiced Crab & Rocket Salad

Tandoori Chicken & Pineapple Shaslik

This recipe features

Ingredients

2 skinless chicken breasts
1 bag mixed salad leaves
1 red or orange pepper, finely sliced
2 small red onions, finely sliced
2 tbsp Patak's Tandoori Paste
2 tbsp olive oil
1 tsp lemon juice
1 tbsp yogurt
fresh coriander to garnish (optional)
salt and pepper as required

Methods

Marinate the chicken breasts with the Patak's Tandoori Paste mixed with the yogurt for 15 - 20 minutes.
Arrange the salad leaves on a plate.
Arrange the sliced onion and pepper on the leaves and add salt, pepper and lemon juice to taste.
Grill the chicken breasts basted with a little olive oil to keep moist. Ensure the chicken breasts are thoroughly cooked.
Allow the chicken to cool slightly then thinly slice and serve over the salad.
Garnish with the fresh coriander if using.