Tandoori Chicken Salad Bowl with Mint Yoghurt
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Ingredients
- 600 g chicken breast fillets
- 250 g natural yoghurt
- 3 garlic cloves
- 1.5 tsp kashmiri chilli powder
- 1 tsp garam masala
- 15 g fresh mint, chopped
- 2 baby gem lettuce
- 1 cucumber
- 200 g tomatoes, diced
- 1 red onion, finely sliced
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 283 kcal
- Protein
- 40.7 g
- Carbohydrate
- 14.2 g
- of which sugars
- 11 g
- Fat
- 6.3 g
- of which saturates
- 2.2 g
- Fibre
- 4.1 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix half the natural yoghurt with the garlic, kashmiri chilli powder and garam masala, and coat the chicken. Marinate for 20 minutes.
- 2
Grill the chicken under a hot oven grill, or on a griddle, for 7-8 minutes on each side until cooked through with no pink remaining, then rest for 3 minutes and slice.
- 3
Stir the chopped mint through the remaining natural yoghurt.
- 4
Shred the lettuce and divide between bowls with the cucumber, tomatoes and red onion.
- 5
Top with the sliced chicken, drizzle with the mint yoghurt and the lemon juice, and serve.
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