Indian chicken salad

Indian chicken salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal338
fat14g
saturates7g
carbs13g
sugars6g
fibre4g
protein39g
low insalt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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