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.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 4|
|Calories from Fat: 52 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 7.4mg||2 %|
|Sodium 122.9mg||4 %|
|Potassium 776.2mg||20 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 20.3g|
|Protein 9.3g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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