Tandoori Chicken Salad
- 1/4 cup ShahFoods Tandoori Chicken Seasoning
260g (1 cup) Greek yoghurt
600g chicken breast fillets
1 tbs lemon juice
1 tsp ground cumin
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 Lebanese cucumber, halved, seeded, thinly sliced
1 red onion, halved, thinly sliced
Baby cos lettuce leaves, to serve
55g (1/3 cup) cashew nuts, chopped
You can source all your ingredients from your local Save On Foods
including the Tandoori Chicken Seasoning. If you don't see the Tandoori Chicken Seasoning at your local Save On Foods
then you can buy it online
Combine the ShahFoods Tandoori Chicken Seasoning
and 90g (1/3 cup) of yoghurt in a glass bowl. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
Preheat a barbecue grill or chargrill on medium-high. Cook the chicken for 7 minutes each side or until cooked through. Transfer to a plate. Set aside for 5 minutes to rest. Thickly slice.
Meanwhile, combine the remaining yoghurt, lemon juice and cumin in a jug. Combine the coriander leaves, mint leaves, cucumber and onion in a bowl.
Place lettuce leaves on a platter, sprinkle over the coriander mixture. Top with the chicken. Drizzle over the dressing. Sprinkle with cashew nuts.
Prep Time: 6:25
Cook Time: 0:15