Spicy Chicken Salad 91kcals
Cooks in 20
Preperation takes 10
Nutrition Per Serving:
Food Group Portions:
Mix together the chicken and tandoori paste thoroughly in a large bowl, set aside for at least 10 minutes to marinate.
Add grated carrot, finely sliced red onion, roughly chopped tomatoes and mint leaves to a large salad bowl. Mix in well with the baby spinach and then set aside.
Cook the chicken on a medium to high heat for 8-10 minutes, turning every 2 minutes. Once cooked, remove from the chicken and cover tightly with foil and rest for 2 minutes.
While the chicken is cooking, combine the yoghurt with a grated cucumber and add the juice of ½ a lemon. Mix thoroughly to create cucumber raita.
To serve, add salad to a plate/bowl, top with the chicken and drizzle with remaining lemon, oil and salt and pepper. Serve with cucumber raita.