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Ingredients

600g chicken breast fillets, trimmed
1/3 cup tandoori paste
1/4 cup Greek Style Yoghurt
2 cups Basmati rice, rinsed
1 telegraph cucumber, deseeded, diced
250g cherry tomatoes, halved
1/2 cup coriander leaves, chopped
1/2 cup mint leaves, chopped

Yoghurt dressing

1 cup Greek Style Yoghurt
2 teaspoons ground coriander
1/4 cup olive oil
1 lemon, juiced

Method

Step 1 Using a sharp knife, make 4 incisions across each chicken breast. Combine tandoori paste and yoghurt. Spread mixture over both sides chicken. Cover and refrigerate until required.
Step 2 Cook rice following absorption method on packet. Remove from heat. Cover and stand for 5 minutes. Transfer to a bowl. Set aside to cool.
Step 3 Preheat barbecue plate on medium heat. Cook chicken for 7 minutes each side or until just cooked through. Transfer to a plate. Cover and allow to rest for 5 minutes. Thinly slice.
Step 4 Make yoghurt dressing: Meanwhile, combine yoghurt, coriander, oil and 2 tablespoons lemon juice in a screw-top jar. Season with salt and pepper. Secure lid and shake until well combined.
Step 5 Add chicken, cucumber, tomatoes, coriander and mint to rice. Stir to combine. Serve with yoghurt dressing.

Tandoori chicken and rice salad

How to make Tandoori chicken and rice salad

Ingredients

Yoghurt dressing

Method