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Tandoori chicken salad

By Julie Goodwin

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch
Favourite flavours: Salad

This is also a great family meal served with rice or bread. The tandoori paste is found in the Asian section of the supermarket. Serve the salad in an airtight container that fits inside the lunchbox with a freezer block. Put the dressing into a smaller container to be put on the salad (or dunked into) at lunchtime – if it's put on in the morning, it will become soggy. If your kids are little gourmets, throw a wedge of lemon in as well.
INGREDIENTS

1/3 cup (100g) tandoori paste
1/3 cup (95g) yogurt
750g chicken thigh fillets
1 tablespoon olive oil, or oil spray
50g baby spinach
1 (130g) Lebanese cucumber, sliced
250g grape tomatoes
2 green onions (green shallots), sliced
1/4 cup fresh mint leaves
pita or naan bread, to serve

DRESSING
1 tablespoon olive oil
1/4 cup (70g) natural yogurt
1/4 (60ml) fresh lemon juice
METHOD

1. Combine the paste and yogurt in a large zip-lock bag. Add the chicken thigh fillets and mix well to coat in yogurt mixture. Refrigerate for at least one hour or overnight.
2. Heat the oil or spray in a large non-stick frying pan and cook the chicken over a medium heat for 4-5 minutes per side or until browned and cooked through.
3. DRESSING: Combine all ingredients in a small bowl. Season with salt and freshly ground black pepper.
4. Meanwhile, combine the spinach, cucumber, tomato, green onions and mint. Top with sliced chicken and serve with dressing and pita or naan bread.

Uncooked marinated chicken suitable to freeze. Not suitable to microwave.

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