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Tandoori chicken salad

2.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

2.5 serves of vegetables per serve

Diet and Allergies:



400g chicken tenderloins
¾ cup reduced-fat natural yogurt*
2 tsp garam marsala
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground paprika
1 tsp ginger, minced
1 tsp honey
½ lemon, juiced
1 head of butter lettuce (or similar soft green leaf lettuce) leaves washed & picked
1 large continental cucumber halved & sliced
2 large tomatoes, cored & cut into 6 wedges each


4 tbsp Greek yoghurt*
¼ cup coriander, chopped
½ lemon, juiced
Pinch salt


In a large bowl, whisk together the yogurt, spices, ginger, honey and lemon juice. Add the chicken and allow to marinate, covered in the fridge for 2 hours.

Pre-heat oven to 200°C. Line an oven tray with baking paper and lay the chicken tenderloins on the tray so they don’t touch. Bake for 15-20 minutes or until cooked through.

To make the dressing, place all the dressing ingredients in a small bowl and mix to combine.

Lay the lettuce leaves on a large platter then top with the tomato, cucumber and Tandoori chicken. Drizzle with the dressing and serve.

*Gluten free if using gluten free yoghurt.


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