Tandoori chicken salad

Detailed step-by-step description of how to cook the dish "Tandoori chicken salad". Try it by all means

Recipe «Tandoori chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more 6 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp tandoori curry paste, 3/4 cup fat-free natural yoghurt, 400g chicken tenderloins, 1/4 cup chopped fresh mint, 1 tbsp fresh lime juice , Salt & freshly ground pepper, Olive oil spray, 200g fresh iceberg lettuce , 200g grape tomatoes, halved lengthways, 1 Lebanese cucumber, peeled into ribbons, 80g snow pea sprouts, Pappadums, to serve.

Ingredients:

• 2 tbsp tandoori curry paste 
• 3/4 cup fat-free natural yoghurt 
• 400g chicken tenderloins 
• 1/4 cup chopped fresh mint 
• 1 tbsp fresh lime juice 
• Salt & freshly ground pepper 
• Olive oil spray 
• 200g fresh iceberg lettuce 
• 200g grape tomatoes, halved lengthways 
• 1 Lebanese cucumber, peeled into ribbons 
• 80g snow pea sprouts 
• Pappadums, to serve 

Instructions

1. Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
2. Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
3. Spray a large non-stick frying pan with oil. Heat over a medium heat. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
4. Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.