Tandoori chicken salad with rockmelon

  • 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
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