Tandoori chicken and rice salad

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

Recipe «Tandoori chicken and rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g chicken breast fillets, trimmed, 1/3 cup tandoori paste, 1/4 cup Tamar Valley Greek Style Yoghurt, 2 cups Basmati rice, rinsed, 1 telegraph cucumber, deseeded, diced , 250g cherry tomatoes, halved, 1/2 cup coriander leaves, chopped, 1/2 cup mint leaves, chopped , 1 cup Tamar Valley Greek Style Yoghurt, 2 tsp ground coriander, 1/4 cup olive oil, 1 lemon, juiced.

Ingredients:

• 600g chicken breast fillets, trimmed 
• 1/3 cup tandoori paste 
• 1/4 cup Tamar Valley Greek Style Yoghurt 
• 2 cups Basmati rice, rinsed 
• 1 telegraph cucumber, deseeded, diced 
• 250g cherry tomatoes, halved 
• 1/2 cup coriander leaves, chopped 
• 1/2 cup mint leaves, chopped 
• 1 cup Tamar Valley Greek Style Yoghurt 
• 2 tsp ground coriander 
• 1/4 cup olive oil 
• 1 lemon, juiced 

Instructions

1. Using a sharp knife, make 4 incisions across each chicken breast. Combine tandoori paste and yoghurt. Spread mixture over both sides chicken. Cover and refrigerate until required.
2. Cook rice following absorption method on packet. Remove from heat. Cover and stand for 5 minutes. Transfer to a bowl. Set aside to cool.
3. Preheat barbecue plate on medium heat. Cook chicken for 7 minutes each side or until just cooked through. Transfer to a plate. Cover and allow to rest for 5 minutes. Thinly slice.
4. Make yoghurt dressing: Meanwhile, combine yoghurt, coriander, oil and 2 tablespoons lemon juice in a screw-top jar. Season with salt and pepper. Secure lid and shake until well combined.
5. Add chicken, cucumber, tomatoes, coriander and mint to rice. Stir to combine. Serve with yoghurt dressing.