Tandoori Chicken Salad
Persons
4
Ingredients
- 4 Irvine’s Chicken Breasts, cut into small cubes
- Tandoori Paste
- 1/2 teaspoon sweet paprika
- 1/4 cup lemon juice
- 5cm fresh ginger, peeled and chopped
- 2 garlic cloves, skinned, chopped
- 1 tbsp salt
- 1 tsp chilli paste
- 1 tbsp garam masala
- 3 tsps ground cumin
- 2 tbsps oil
- 3 tsps chilli powder
- 1 tbsp natural yoghurt
Salad
- 2 cups rocket
- 1⁄2 red onion, finely sliced
- 1 punnet cherry tomat
Salad Dressing
- 3 tbsps natural yoghurt
- 12 mint leaves
- 2 tbsps cucumber, grated
- 1 lime, juicedoes, quartered
- 1⁄2 cucumber, thinly sliced
- 1 red and yellow pepper, thinly sliced
Instructions
- Make the Tandoori paste by combining all ingredients in a bowl. Marinate the Irvine’s Chicken Breast in the yoghurt mixture and refrigerate for at least 1 hour.
- Heat a pan to medium heat and add a drizzle of olive oil. Cook the chicken for around 10 minutes.
- Whilst the chicken is cooking arrange the salad on plates decoratively. Whisk the salad dressing ingredients together until well combined.
- Once chicken is cooked, take off heat and rest on a board. Squeeze a 1⁄2 lime over the chicken pieces. Add the chicken on top of the salad.
- Serve the salad dressing with the chicken salad.
