Indian chicken salad

Prep: 15 mins Cook: 10 mins

Easy

Serves 4
Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut

Nutrition and extra info

Nutrition: per serving

  • kcal338
  • fat14g
  • saturates7g
  • carbs13g
  • sugars6g
  • fibre4g
  • protein39g
  • salt0.9g
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Ingredients

  • 4 large skinless chicken breast
  • 1 heaped tbsp tandoori masala powder
  • bunch coriander, stalks chopped and leaves separated
  • zest and juice 1 lime
    Lime

    Lime

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    The same shape, but smaller than…

  • 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 poppadom, broken into chunky pieces

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.

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Comments (2)

genputtay's picture
5

This recipe is a keeper! The dressing is absolutely divine, and I plan to use it again and again to dress salads for whenever I'm planning an Asian meal. I served it with Naan bread, for a quick midweek meal. When you have made it once, you will realise how incredibly easy and versatile the dish is. Next week, I plan to swap out the chicken for some tiger prawns. The week after, I may replace the spinach and cucumber for an Asian coleslaw mix. Who knows what will happen the week after that!

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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