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Overview: How To Make Tandoori Chicken And Cucumber Salad

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Overview

Prep time-20 mins

Cook time-20 mins

Serves-1

Ingredients

  • 50g Greek yoghurt
  • 2 tsp tandoori spice mix
  • 2 skinless, boneless chicken thighs, cut into 5cm pieces
  • 30g chopped fresh mint
  • 1 tbsp white wine vinegar
  • ½ cucumber
  • 1 baby gem lettuce, sliced

Method In Steps

Step 1

Preheat the oven to 220C/200C fan/Gas 7. Line a baking tray with baking paper.

Step 2

Mix 50g yoghurt and 2 tsp tandoori spice together in a small bowl.

Step 3

Put the 5cm pieces of 2 skinless, boneless chicken thighs into a bowl and add ½ the yoghurt mixture. Stir to coat all the pieces, then cover and put in the fridge to marinate for at least 10 minutes.

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Step 4

Add the 30g mint and 1 tsp vinegar to the remaining tandoori yogurt. Set aside.

Step 5

Remove the chicken from the marinade, place on the lined baking tray and bake in the oven for 15-20 minutes.

Step 6

Using a vegetable peeler, peel ½ cucumber into ribbons.

Step 7

Mix 1 sliced baby gem lettuce and cucumber ribbons in a bowl and drizzle over the yoghurt

dressing.

Step 8

Remove the chicken from the oven, place on top of the salad and serve…...READ FULL ARTICLE>>

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𝗙𝗼𝗹𝗹𝗼𝘄 𝗢𝘂𝗿 𝗪𝗵𝗮𝘁𝘀𝗔𝗽𝗽 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 𝗧𝗼 𝗚𝗲𝘁 𝗟𝗮𝘁𝗲𝘀𝘁 𝗡𝗲𝘄𝘀 𝗔𝘀 𝗜𝘁'𝘀 𝗗𝗿𝗼𝗽!

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