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Ingredients

2 tablespoons tandoori curry paste
3/4 cup (210g) fat-free natural yoghurt
400g chicken tenderloins
1/4 cup chopped fresh mint
1 tablespoon fresh lime juice
Salt & freshly ground pepper
Olive oil spray
200g fresh iceberg lettuce
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, peeled into ribbons
80g snow pea sprouts
Pappadums, to serve (optional)

Method

Step 1 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.
Step 2 Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
Step 3 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.
Step 4 Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.

Tandoori chicken salad

How to make Tandoori chicken salad

Ingredients

Method