New potato & tamarind salad
Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy
Indian chicken salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large skinless chicken breasts
- 1 heaped tbsp tandoori masala powder
- bunch corianderstalks chopped and leaves separated
- zest and juice 1 lime
- 150ml coconut milk
- 2 heaped tbsp mango chutney
- ½ cucumberpeeled lengthways into ribbons
- 100g bag baby spinachleaves
- 1 small red onionthinly sliced into rings
- 4 poppadumsbroken into chunky pieces
Nutrition: per serving
- kcal338low
- fat14g
- saturates7g
- carbs13g
- sugars6g
- fibre4g
- protein39g
- salt0.9glow
Method
step 1
Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.
step 2
To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.
