Tandoori chicken salad

Name: Tandoori chicken salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 lime, juice; 1 small red onion, finely sliced; 1 pinch salt; 2 tsp natural yogurt; 170 g pack The Spice Tailor Classic Tandoori Marinade Kit; 1 pack Waitrose & Partners British Chicken Mini Breast Fillets (about 400g); 1½ tbsp sunflower oil; 250 g pouch basmati rice; 400 g cucumber, sliced; 100 g pack watercress, torn into bite-sized pieces and any thick stalks removed; 150 g pomegranate seeds

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.

Typical values per serving when made using specific products in recipe