Tandoori chicken and mango salad with lime dressing

Cooking Salads Tandoori chicken and mango salad with lime dressing

This quick and easy low-fat salad combines fruity flavours with succulent chicken.

Lables: Low carb Lower gi Fish free Shellfish free
  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  2. Combine paste and yoghurt in a medium bowl. Season with salt and pepper. Add chicken. Turn to coat.
  3. Place chicken on prepared tray. Bake for 15 minutes or until browned and cooked through. Remove from oven. Cover loosely with foil. Stand for 5 minutes. Thickly slice.
  4. Combine mango, cucumber, onion, mint, spinach and half the chicken in large bowl. Whisk lime and oil in a small bowl. Season with salt and pepper. Add to salad. Toss to coat. Place salad on a platter. Top with remaining chicken. Serve with naan bread.

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1/3 cup tandoori paste
1/4 cup Tamar Valley Greek Style Yoghurt
600g chicken breast fillets
1 large mango, thinly sliced
1 Lebanese cucumber, halved, thinly sliced
1 small red onion, cut into thin wedges
1 cup fresh mint leaves
80g baby spinach
1 lime, peeled, white pith removed, flesh finely chopped
2 tbsp extra virgin olive oil
Warm naan bread, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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