TANDOORI CHICKEN SALAD

This low fat Tandoori Chicken Salad recipe is very tasty as well as being highly nutritious.
This salad has a wonderful balance of flavors coming from ginger, garlic, fetta ,capsicum,onion, lime and natural yogurt.
This dish is very versatile and can be enjoyed for lunch or dinner and served as a warm salad or cold salad.

Ingredients:

• Tandoori Chicken:
• 2 small chicken breasts, skin off
• ½ cup Low fat natural Yogurt
• 1 teaspoon crushed garlic
• 1 teaspoon crushed ginger
• Squeeze Lime
• Salad:
• 50g Lettuce
• ¼ red onion finely sliced
• ½ punnet cherry tomatoes, halved
• ½ cucumber chopped
• 20g fetta diced
• ¼ cup capsicum strips, we used from jar or you can use fresh
• Dressing:
• 3 tablespoons Low fat natural Yogurt
• 12-15 mint leaves
• 2 tablespoons grated cucumber
• Squeeze lime

Directions:

• In a bowl place the tandoori paste with yogurt, garlic and ginger.
• If the chicken is very thick give it a belt between some cling film with a rolling pin or meat mullet so it is nearly even.
• Cut into long lengths and marinate in the yogurt mixture in the fridge. Make sure all chicken is covered with mixture.
• Marinate for at least ½ hour, more if time prevails .You can do this maybe in the morning ready for dinner.
• Spray then heat griddle pan or BBQ on high heat, around 5-10 minutes.
• Turn heat to med-high then cook chicken for around 10 minutes.
• Whilst chicken is cooking arrange salad on plates.
• Mix the dressing ingredients together.
• Once chicken is cooked take off heat and sit on a board.  Squeeze ½ lime onto chicken. You can either slice the chicken and arrange on to salad or place chicken directly on top of salad.
• Drizzle yogurt dressing all over the salad and chicken.