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Indian Chicken Salad

Classic tandoori flavors in a light summer meal - by Amy Sinclair
  • 22 Mar 2019
Indian Chicken Salad
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 4
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Try this summer salad packed with Indian flavor, for a quick and healthy lunch or dinner.

Ingredients

4 large skinless chicken breasts

1 heaped tbsp tandoori masala spice mix

bunch coriander, stalks chopped and leaves separated

zest and juice 1 lime

150ml/¼pt 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

Method

  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.

  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.

PER SERVING 

338 kcals, protein 39g, carbs 13g, fat 14g, sat fat 7g, fibre 4g, sugar 6g, salt 0.9g

  • summer salad recipe
  • indian recipes
  • easy healthy dinner
  • chicken salad recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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