INDIAN CHICKEN SALAD

Indian chicken salad image

Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut

Provided by Lucy Netherton

Time 25m

Number Of Ingredients 10

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 poppadums , broken into chunky pieces

Steps:

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.

Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium