Indian chicken salad

Indian chicken salad

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
338
protein
39g
carbs
13g
fat
14g
saturates
7g
fibre
4g
sugar
6g
salt
0.9g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, May 2013

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Comments

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rhiblake's picture

Cooked this last night and it was delicious! I served it with strips of garlic and coriander naan although the dish was surprisingly filling without. I needed a little bit extra mango chutney in the dressing as it tasted quite sharp. I'm definitely going to make this again!

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