Chef Eunice Power’s Tandoori Chicken Salad
By Irish Yogurts Clonakilty
Tandoori Chicken Salad
By Irish Yogurts Clonakilty
Method
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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
Ingredients
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For the chicken
- 4 chicken fillets
- 2 tablespoons of tandoori paste
- 2 finely grated garlic cloves
- 100g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt For the dressing
- 150g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt
- 1 teaspoon ground cumin
- 1 dessert spoon of mango chutney
- A squeeze of lemon juice (to taste) For the salad
- 1 small red onion, thinly sliced
- A large handful of coriander leaves
- A large handful of mint leaves
- ½ a head of iceberg lettuce For the pickled carrot
- 250g Carrots peeled and finely julienned
- 2 tablespoons of white wine vinegar
- 1 tablespoon of sugar To garnish
- A handful of roast salted cashew nuts, roughly chopped
- Mint and Coriander leaves
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