Waranga News

Tandoori Chicken Salad with Mint Dressing

Tandoori Chicken Salad with Mint Dressing image

Tandoori Mint Dressing

Ingredients:

  • 1 cup of firmly packed mint leaves, plus extra to serve
  • ¼ cup of lemon juice
  • 1 tbsp oil
  • salt and pepper to taste

Method:

    Welcome to a New Year and a fresh start. This was something I admittedly found in the Woolworths ‘Fresh!’ Magazine and it really appealed so I decided to give it a go…

    Ingredients:

    • ½ BBQ Chicken
    • 400g can chickpeas
    • 1 ½ tbsp Tandoori Paste
    • ¼ cup of olive oil
    • 2-4 Naan bread (choose any flavour you like… I decided on plain as there was lots of flavour in the salad)
    • 1 large cucumber
    • 60g baby spinach leaves
    • ½ red onion, thinly sliced into rounds
    • 1 cup Greek-style yoghurt (I used more than the recipe stated as I LOVE Greek yoghurt!)

    Method:

    • Preheat grill on high. Line baking tray with foil. Slice the chicken, discarding skin (I didn’t) and bones, shred the remaining meat.
    • Pat dry chickpeas with paper towel (I used a clean tea towel). Mix Tandoori paste with 1 tbsp of oil in a bowl. Add the chickpeas and toss well to coat. Spread over one half of the baking tray. Brush each naan with 1 tbsp oil and place on other side of tray. Cook under grill 3-4 minutes, stirring chickpeas and turning naan halfway, or until naan bread is toasted and golden.
    • To make the mint dressing, process mint, lemon juice and oil in a food processor until smooth. Season with salt and pepper. Transfer to a bowl.
    • In a large bowl, combine chicken, chickpeas, cucumber, spinach and onion. Drizzle over remaining oil and toss gently to combine.
    • Spread yoghurt over base of a large serving platter. Pile salad on top. Drizzle over mint dressing. Scatter over extra mint and serve with naan.
    • ENJOY!