There is such a thing as healthy Indian food Tandoori chicken salad with cucumber raita
If you’re looking for a light but tasty meal then this Tandoori chicken salad recipe is perfect for you. We combine free range chicken tenderloins with seasonal veg and a dressing made with all the ingredients for a classic Indian raita; natural yoghurt, grated cucumber, lemon and salt and pepper. Perfect for lunch or dinner so make extra for leftovers.
20 Minutes. Free Range. Gluten Free
400g free range chicken tenderloins
1 tbsp gluten free tandoori paste
1 Lebanese cucumber
1 cup baby spinach
1 red onion
3 sprigs coriander
3 sprigs mint
80g natural Greek yoghurt
1.Pre-heat oven & marinate chicken
Preheat the oven grill, set on 220ºC. In a mixing bowl, combine the chicken with the tandoori paste. Mix to coat well with a spoon and set aside for minimum 10 minutes.
2. Prepare salad
Peel and grate carrots, finely slice 1/4 red onion (use mandolin if you have one), roughly chop tomatoes and half a cucumber, coriander and mint leaves. Place in a large bowl with the baby spinach. Set aside and before serving drizzle with olive oil, salt and pepper to taste.
3. Cook chicken
Place chicken on a lined bake tray in the oven on the middle shelf. Grill for 5 minutes then turn and grill for 3 minutes on other side until golden and cooked through. Rest for a further 3 minutes.
4. Make raita dressing
While the chicken is cooking, grate the remaining cucumber and combine with yoghurt and juice of a lemon. Add salt and pepper to taste.
5. To serve
Squeeze remaining lemon over the Tandoori chicken and pile salad with a generous dollop of the cucumber raita.
Can’t be bothered making your own? Order it on The Cook’s Grocer.
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