Tandoori Chicken Salad
Ingredients
Chicken
- 1 lb skinless chicken breast washed
- 3 tbsp tandoori masala powder
- 2 tbsp plain yoghurt
- 1 tsp chilli flakes
- 1 tbsp oil
Pickled red onions
- 1/2 red onion sliced very finely
- Juice of 1 lime
- 1/4 tsp salt
Tomato Chutney
- 1 tsp mustard seeds
- 1 clove crushed garlic
- 1 green chilli sliced finely
- 1/2 tsp brown sugar
- Pinch of turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 200 g baby plum tomatoes.
Additional Ingredients
- 1 mango stoned and sliced into wedges
Instructions
Chicken
- Marinade the chicken in all the ingredients listed.
- Add the oil to a non stick pan and add the chicken.
- Cook over a medium heat for about 10 minutes.
- Flip the chicken over and cook for a further 10 minutes.
- Allow to rest for 5 minutes and cut into strips.
Tomato Chutney
- In a small non stick pan over a medium heat, add mustard seed and once they begin to pop add the garlic and green chilli.
- Allow to cook for for 1 minute and add the remaining ingredients.
- Turn the heat to low, cover the pan and cook for about ten minutes or until the tomatoes have broken down completely and the sauce is thick. Check midway to ensure they aren't catching.
Pickled Onions
- In a small bowl combine the ingredients for the pickled onion and set aside.
Assemble
- On a plate add the mango, chicken and tomato and red onions and enjoy!
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