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    Tandoori chicken salad

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    Tandoori chicken salad

    • Low in saturated fat
    • 2 of your 5 a day
    • High in protein

    Preparation time: 15 minutes
    Cooking time: 10 minutes
    Total time: 25 Minutes

    Serves: 4


    1 lime, juice
    1 small red onion, finely sliced
    Pinch salt
    2 tbsp natural yogurt
    170g pack The Spice Tailor Classic Tandoori Marinade Kit
    1 pack Waitrose & Partners British Chicken Mini Breast Fillets (about 400g)
    1½ tbsp sunflower oil
    250g pouch basmati rice
    400g cucumber, sliced
    100g pack watercress, torn into bite-sized pieces and any thick stalks removed
    150g pomegranate seeds


    1 Preheat the grill to high. Toss the lime juice and red onion in a small bowl with the salt; set aside. Mix the yogurt with the mint chutney from the marinade kit and set aside.

    2 Toss the chicken with the marinade and 1 tbsp oil, then arrange on a large foil-lined baking tray. Grill for 5 minutes on each side, until the chicken is completely cooked through, the juices run clear and no pink meat remains. Sprinkle with a little of the tandoori seasoning mix.

    3 Meanwhile, cook the rice according to pack instructions. Toss in a bowl with the cucumber, the remaining ½ tbsp oil and any pickling liquor from the onions. Toss through the watercress and pomegranate seeds and divide between plates. Top with the chicken and pickled onions, and serve with the mint chutney, sprinkled with a little more of the tandoori seasoning mix.

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