Tandoori Chicken Salad with Coriander and Lime Yoghurt Dressing

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Tandoori Chicken Salad with Coriander and Lime Yoghurt Dressing Ingredients

2 tablespoon Tandoori Paste	1 cup Plain unsweetened yoghurt
1 cup Plain unsweetened yoghurt	-- Salad --
12 small Chicken tenderloins	1 bunch Mesclun salad leaves
1 tablespoon Oil for cooking	1 medium Red onion sliced
-- Dressing --	1 medium Cucumber sliced
1 medium Lime juice & rind	1 medium Red bell pepper sliced (or yellow pepper)
1 bunch Coriander (cilantro)	1 bunch Coriander leaves for garnish

Instructions for Tandoori Chicken Salad with Coriander and Lime Yoghurt Dressing

Combine the tandoori paste and yoghurt. Add chicken, cover and marinade in the refrigerator for at least 2 hours.

Brush the chicken with oil and grill, or heat a little oil in a frying pan and cook until golden brown and cooked through.

To prepare the dressing, blend all ingredients in a food processor until smooth. Season with salt to taste.

To serve, place salad ingredients onto serving plates, top with warm chicken and drizzle with the dressing. Sprinkle with extra coriander leaves and serve with bread.

Main Ingredient: ChickenCuisine: Indian

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