200g tub natural yoghurt
2 tblsps lemon juice
¼ cup tikka paste
12 chicken tenderloins (700g)
1 large Lebanese cucumber
3 roma tomatoes, thickly sliced
150g mixed salad leaves
½ cup firmly packed fresh mint leaves
1 tblsp olive oil
2 tblsps mango chutney
250g packet garlic naan bread, warmed, quartered
Combine 2 tblsps of the yoghurt, 1 tblsp of the juice and paste in a large bowl. Add chicken. Toss to coat. Set aside to marinate while preparing the salad.
Cut cucumber in half lengthways. Cut each half into thin slices. Place in a large bowl with tomatoes, salad leaves and mint.
Heat oil in a large, non-stick frying pan over a medium heat. Add the chicken. Cook for about 4 minutes on each side, or until cooked.
Add chicken to salad. Toss well. Season with salt and pepper.
Combine remaining yoghurt and juice in a small jug. Stir in the chutney.
To serve, divide bread among serving plates. Top with chicken salad. Drizzle with yoghurt mixture.