TANDOORI CHICKEN AND MANGO SALAD

Serves 4
 

1/3 cup tandoori paste

¼ cup plain Greek-style yoghurt

600g chicken breast fillets

1 large mango, thinly sliced

1 avocado, thinly sliced

½ red capsicum, thinly sliced

1 Lebanese cucumber, halved and thinly sliced

1 small red onion, cut into thin wedges

½ cup fresh mint leaves

Baby spinach or mixed salad leaves

Juice 1 lime

Drizzle of extra virgin olive oil

 

  • Preheat oven to 180 degrees (fan forced). Line a large tray with baking paper
  • Combine paste and yoghurt in a small bowl. Season with pepper and add chicken. Turn to coat – leave to marinate at least 15 minutes
  • Place chicken on prepared tray. Bake for 15-20 minutes or until cooked through. Remove from oven and cover loosely with foil. Stand for 5 minutes before slicing thickly
  • Combine salad ingredients on a large platter. Add sliced chicken and drizzle with oil and lime juice