Warm Tandoori Chicken Salad

Name: Warm Tandoori Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.333 cup skim-milk natural yogurt; 0.333 cup coriander; 2 tbsp lemon juice; 2 small pappadams; 280 g chicken tenderloins; 2 tbsp tandoori spice mix; cooking spray; 100 g baby spinach leaves; 130 g lebanese cucumbers; 125 g yellow teardrop tomatoes

Chicken, skim-milk yogurt and coriander grilled for a South Asian salad. It's finished with pappadums.

25 min · Serves 2 · Easy

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: easy

1
Combine yogurt, coriander and juice in small bowl. Cook pappadums in microwave oven on medium (50%) for about 40 seconds; break into pieces.
1 min
2
Sprinkle chicken with tandoori owder; spray with cooking oil. Cook chicken on heated grill plate. Slice thickly.
3
Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with pappadums, then drizzled with coriander yogurt.