Tandoori Chicken Salad

• Prep: 10
• Cook: 20 mins
• Serves: 4

Ingredients

• 400 g chicken tenderloin
• 3/4 cup low-fat natural yoghurt
• 2 tsp garam marsala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp fresh ginger, grated
• 1 tsp honey
• 1/2 lemon, juiced
• 1 head butter lettuce
• 1 large cucumber, sliced
• 2 large tomato, cut into wedges
• 4 tbs low-fat Greek yoghurt
• 1/4 cup coriander leaves , chopped
• 1/2 lemon, juiced
• pinch salt

Method

In a large bowl, whisk together the yogurt, spices, ginger, honey and lemon juice. Add the chicken and allow to marinate, covered in the fridge for 2 hours.

Pre-heat oven to 200°C. Line an oven tray with baking paper and lay the chicken tenderloins on the tray so they don’t touch. Bake for 15-20 minutes or until cooked through 

To make the dressing, place the greek yoghurt,coriander, 1/2 lemon juice and salt in a small bowl and mix to combine.

Lay the lettuce leaves on a large platter then top with the tomato, cucumber and Tandoori chicken. Drizzle with the dressing and serve.