Tandoori chicken and cucumber rice salad

Cooking Salads Tandoori chicken and cucumber rice salad

Serve up a meal thats low in sodium and saturated fat with this delicious tandoori chicken and cucumber rice salad.

Lables: Lower gi Egg free Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Combine the chicken, tandoori paste and yoghurt in a medium bowl. Set aside for 1 hour to develop the flavours.
  2. Meanwhile, cook the rice with the turmeric following packet directions. Set aside to cool completely.
  3. Heat a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, turning, for 3 mins or until golden brown and cooked though. Set aside to cool completely.
  4. To make the mango chutney dressing, whisk the mango chutney, vinegar and oil in a small bowl. Season.
  5. Add the cucumber, onion, tomato, mint and coriander to the rice and toss to combine. Top with chicken and drizzle with the dressing to serve.

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6 Coles RSPCA Approved Chicken Thigh fillets, cut into 3cm pieces
1 tbsp tandoori paste
1 tbsp natural yoghurt
1 cup basmati rice
1/2 tsp ground turmeric
1 Lebanese cucumber, coarsely chopped
1 red onion, thinly sliced
200g cherry tomatoes, halved
1/2 cup mint leaves
1/4 cup coriander leaves
2 tbsp mango chutney
1 tbsp apple cider vinegar
1 tbsp olive oil

Adv

Autors
Preparation time
1:15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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