Tandoori chicken and fresh herb salad

Spiced chicken pairs perfectly with a crisp salad and a yoghurt dressing.

Recipe «Tandoori chicken and fresh herb salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup Sharwood's Tandoori Paste, 260g Greek yoghurt, 600g chicken breast fillets, 1 tbs lemon juice, 1 tsp ground cumin , 1 cup fresh coriander leaves, 1 cup fresh mint leaves, 1 Lebanese cucumber, halved, seeded, thinly sliced , 1 red onion, halved, thinly sliced, Baby cos lettuce leaves, to serve, 55g cashew nuts, chopped.

Ingredients:

• 1/4 cup Sharwood's Tandoori Paste 
• 260g Greek yoghurt 
• 600g chicken breast fillets 
• 1 tbs lemon juice 
• 1 tsp ground cumin 
• 1 cup fresh coriander leaves 
• 1 cup fresh mint leaves 
• 1 Lebanese cucumber, halved, seeded, thinly sliced 
• 1 red onion, halved, thinly sliced 
• Baby cos lettuce leaves, to serve 
• 55g cashew nuts, chopped 

Instructions

1. Combine the tandoori paste and 90g (1/3 cup) of yoghurt in a glass bowl. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
2. Preheat a barbecue grill or chargrill on medium-high. Cook the chicken for 7 minutes each side or until cooked through. Transfer to a plate. Set aside for 5 minutes to rest. Thickly slice.
3. Meanwhile, combine the remaining yoghurt, lemon juice and cumin in a jug. Combine the coriander leaves, mint leaves, cucumber and onion in a bowl.
4. Place lettuce leaves on a platter, sprinkle over the coriander mixture. Top with the chicken. Drizzle over the dressing. Sprinkle with cashew nuts.