Tandoori Chicken Salad (LC)

Ingredients

• 1 chicken fillet, cut into strips

• 1 tbsp full-fat Greek yoghurt

• 1 heaped tsp tandoori paste (or seasoning)

• Large bowl of mixed salad leaves

• 7-8 cherry tomatoes, halved

• ½ red onion, sliced

• ¼ cucumber, sliced

Dressing

• 2 tbsp full-fat Greek yoghurt

• ½ tsp parsley (or fresh)

• ½ tsp mint (or fresh)

• ¼ tsp garlic powder

• 1 tbsp of water

• 1 tsp lemon juice

Instructions

1. In a bowl, mix the chicken pieces with the Greek yoghurt and tandoori paste. Stir well to coat all the chicken evenly.

2. Cover and refrigerate for 15-20 minutes to marinate.

3. Preheat the oven to 200°C (400°F) and line a baking tray with non-stick baking paper, or preheat an air fryer to 200°C.

4. Lay the marinated chicken pieces out in a single layer on the tray or in the air fryer basket.

5. Cook the chicken for 15 minutes in the oven or 12–15 minutes in the air fryer, shaking halfway through, until fully cooked.

6. While the chicken cooks, mix the dressing ingredients in a small bowl and set aside.

7. On a plate or in a large bowl, arrange the mixed salad leaves, tomatoes, sliced red onion and cucumber.

8. Place the cooked tandoori chicken strips on top of the salad.

9. Drizzle the yoghurt dressing over the salad, and serve immediately

Lunch

Serves: 1