Tandoori chicken chop salad

A popular aromatic Indian dish that is sure to become one of your kitchen favourites.

Ingredients for two people

350 g	chicken thigh, into bite sized pieces
2 tbs	tandoori paste
1	baby cos lettuce, finely shredded
1	cucumber, finely chopped
1 punnet	cherry tomatoes, chopped
1/2	red onion, finely chopped
1/2	coriander bunch, chopped
2	carrot, grated
50 g	yoghurt
1/2	lemon, juiced
5	papadams

Hellofresh recipe

For the chicken

Coat the chicken pieces in the tandoori paste and allow to stand as you heat a BBQ or griddle to high heat. Cook the chicken for 3-4 minutes on each side or until cooked through. Set aside and keep warm.

For the salad

As the chicken is cooking prepare your chop salad by finely chopping the lettuce, cucumber, tomatoes, red onion and coriander. Keep chopping everything on top of everything else so that the pieces get smaller and smaller. The joy of a chop salad is that you should be able to eat it with a spoon! Add the grated carrot and combine well.

For the dressing

For the dressing combine the yoghurt with the lemon juice. As you’re making the dressing microwave the papadums on high for 60 seconds or until fully puffed.

To serve

To serve, top the chop salad with the tandoori chicken, yoghurt dressing, and finally crumble over the cooked papadums for some crunch.

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