• 6 deboned chicken thighs(skins removed)
• 1 cup Greek yoghurt (low fat is fine)
• 1½ tablespoons tandoori paste
• 2 Lebanese cucumber sliced into batons
• 2 cups baby spinach
• 1 punnet cherry tomatoes halved
• ¼ rockmelon, washed, peeled, seeds removed in 1cm
  
  
• Mix the yoghurt and tandoori paste, marinade the chicken for minimum of half an hour (preferably all day) in refrigerator
• Mix the ingredients of the dressing
• Remove the chicken from the marinade, discarding leftover marinade. Grill the chicken (turning over every 5 minutes) until well cooked
• In a salad bowl assemble the remaining ingredients: cucumber, spinach leaves, tomatoes, melon cubes
• Allow the chicken to rest for 5 minutes, then slice and serve with the salad, serve dressing either on the side, or drizzled over the salad
• Serve with naan, wraps or add mint or coriander

Prep Time:

30 mins

Cook Time:

10 mins

Difficulty:

EASY

Servings:
4