Name: Indian chicken salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 4 large skinless chicken breasts; 1 heaped tbsp tandoori masala powder; bunch coriander stalks chopped and leaves separated; zest and juice 1 lime; 150ml coconut milk; 2 heaped tbsp mango chutney; ½ cucumber peeled lengthways into ribbons; 100g bag baby spinach leaves; 1 small red onion thinly sliced into rings; 4 poppadums broken into chunky pieces

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Indian chicken salad

Indian chicken salad

Lucy Netherton

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 large skinless chicken breasts
1 heaped tbsp tandoori masala powder
bunch coriander

stalks chopped and leaves separated
zest and juice 1 lime
150ml coconut milk
2 heaped tbsp mango chutney
½ cucumber

peeled lengthways into ribbons
100g bag baby spinach

leaves
1 small red onion

thinly sliced into rings
4 poppadums

broken into chunky pieces

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Nutrition: per serving

kcal338

low
fat14g
saturates7g
carbs13g
sugars6g
fibre4g
protein39g
salt0.9g

low

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.

Recipe from Good Food magazine, May 2013

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A star rating of 5 out of 5.6 ratings

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