| Tandoori Chicken Salad & Butter Chicken
Tandoori Chicken Salad & Butter Chicken Preparation Time
15 minutes Cooking Time
6 minutes Ingredients (serves 4)- 2 tbs tandoori curry paste
- 3/4 cup (210g) fat-free natural yoghurt
- 400g chicken tenderloins
- 1/4 cup chopped fresh mint
- 1 tbs fresh lime juice
- Salt & freshly ground pepper
- Olive oil spray
- 200g Woolworths fresh sweet iceberg
- 200g grape tomatoes, halved lengthways
- 1 Lebanese cucumber, peeled into ribbons
- 80g snow pea sprouts
- Pappadums, to serve (optional)
Method- Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
- Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
- Spray a large non-stick frying pan with oil. Heat over a medium heat. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
- Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.
Notes & tips- Microwave tip: Place 4 small pappadums at a time on a heatproof, microwave-safe rack or a plate lined with non-stick baking paper. Cook uncovered on High/100% for 1-2 minutes or until they expand and crumple.
- Wine suggestion: Houghton Chardonnay Verdelho
- Prep: 15 mins (plus marinating)
Source
Fresh Living - March 2005 , Page 40 Recipe by Gemma Purcell
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