Tandoori Chicken Salad
Serves 4
Ingredients:
- Oil spray
- 200g skinless chicken, trimmed of fat, cut into strips eg. breast, tenderloin or thigh
- 1 tablespoon Tandoori paste
- 1 Lebanese cucumber, cut into thin slices
- 1 cup snow peas, strings removed
- 2 cups baby spinach leaves
- 1 cup low fat Tzatziki (below)
- Lemon wedges, to serve
- Tzatziki
- 1kg low fat natural yoghurt
- 2 Lebanese cucumbers, grated
- 1‐2 cloves garlic, crushed
- Squeeze of lemon juice, to taste
To make tzatziki, line a sieve with a clean Chux® or muslin cloth and strain the yoghurt overnight. Do the same for the cucumber. Combine strained yoghurt, cucumber, lemon juice and garlic and mix well.
To prepare the salad, combine chicken with Tandoori paste and mix well until chicken is well coated with paste. Heat a frying pan that has been sprayed with oil. Add chicken and cook until it is cooked through. Combine cucumber, snow peas and baby spinach in a bowl. Divide salad between serving plates, top with chicken pieces and tzatziki and serve with lemon wedges.
Tip:
The Tzatziki recipe makes a great dip for when you have guests, or use as a spread for sandwiches, crackers or wraps.
