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  /  Main   /  Chef Eunice Power’s Tandoori Chicken Salad

Chef Eunice Power’s Tandoori Chicken Salad

By Irish Yogurts Clonakilty 

Tandoori Chicken Salad By Irish Yogurts Clonakilty
    For the chicken
  • Whisk the tandoori paste and the Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt together in a bowl and add the chicken, turn in the marinade until covered.
  • Cover with cling film and allow to marinade for a minimum of 1 hour , you can leave overnight in the fridge
  • When cooking place on a parchment lined baking tray and bake in a pre-heated oven at 180c for 18-20 minutes. Allow to rest whilst preparing the dressing
  • For the dressing
  • Whisk the ingredients together season with lemon juice salt and pepper to taste
  • To assemble
  • Combine the salad ingredients together, dress lightly with the yoghurt dressing . Divide between four plates, slice the chicken fillets and place top drizzle with remaining dressing and garnish with cashew nuts, mint and coriander leaves
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