Tandoori chicken salad

Recipe: Tandoori chicken salad


  • 2 tbs tandoori curry paste
  • 3/4 cup (210g) fat-free natural yoghurt
  • 400g chicken tenderloins
  • 1/4 cup chopped fresh mint
  • 1 tbs fresh lime juice
  • Salt & freshly ground pepper
  • Olive oil spray
  • 200g Woolworths fresh sweet iceberg
  • 200g grape tomatoes, halved lengthways
  • 1 Lebanese cucumber, peeled into ribbons
  • 80g snow pea sprouts
  • Pappadums, to serve (optional)


  1. Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
  2. Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper. Spray a large non-stick frying pan with oil. Heat over a medium heat.
  3. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
  4. Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls.
  5. Serve with the yoghurt dressing and pappadums if desired.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)