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.

Recipe «Tandoori chicken and cucumber rice 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: 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.

Ingredients:

• 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 

Instructions

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.