Indian Chicken Salad
This vibrant tandoori chicken salad is a delicious combination of flavors and textures. Tender chicken breasts are marinated in aromatic tandoori spices, then grilled to perfection. An easy coconut-lime dressing, along with fresh cucumber ribbons, baby spinach, and red onion, adds layers of freshness to the dish. Topped with crispy poppadum pieces for a delightful crunch, this salad is a feast for the senses.
— Constant Cookbook
Ingredients
- 4 large skinless chicken breasts
- 1 heaped tbsp tandoori masala powder
- bunch coriander , stalks chopped and leaves separated
- zest and juice 1 lime
- 150ml coconut milk
- 2 heaped tbsp mango chutney
- ½ cucumber , peeled lengthways into ribbons
- 100g bag baby spinach leaves
- 1 small red onion , thinly sliced into rings
- 4 poppadoms , broken into chunky pieces
Instructions
- Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.
- To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 338 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 0.9 milligram of sodium
Comments
No comments found.