Tandoori Chicken Salad
Tandoori Chicken Salad



  • 4 skinless chicken breasts
  • 1 tbsp tandoor masala powder or similar
  • Bunch of coriander, leaves and stalks separated, chopped
  • 1 lime, zest and juice
  • 150ml coconut milk
  • 2 tbsp mango chutney
  • ½ cucumber, peeled into ribbons
  • 100g baby spinach leaves
  • 1 red onion, sliced into rings
  • 4 poppadoms, broken into pieces
  • Lay the breasts between two sheets of film and bash until 1cm thick. Rub with the masala spices and season well, then griddle for 3-5 mins on each side until cooked through.
  • Make a dressing by mixing the coriander stalks, lime juice and zest, coconut milk and chutney, until combined and pourable. Season well. Arrange the salad ingredients on a sharing platter, slice the cooked chicken and lay on top. Drizzle with the dressing, scatter with coriander leaves and poppadom pieces, and serve.
10 mins
4 serving

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