Tandoori chicken salad
Waitrose and Partners

Tandoori chicken salad

If you're looking to spice up your salads, this is the perfect recipe. It's quick and easy to prepare and brings together all the flavours of a tandoori chicken in salad form - healthy, tasty, and fresh!

4 out of 5 stars(1) Rate this recipe
Low in saturated fatHigh protein2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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Ingredients

  • 1 lime, juice
  • 1 small red onion, finely sliced
  • 1 pinch salt
  • 2 tsp 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,483kJ/ 354kcals

Fat

15g

Saturated Fat

3.4g

Carbohydrates

33g

Sugars

11g

Fibre

4.3g

Protein

19g

Salt

1.1g

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Overall rating (4/5)

4 out of 5 stars1 rating