Tan­doori chicken salad with rock­melon

Central and North Burnett Times - - CLASSIFIEDS -

Serves 4

In­gre­di­ents

6 deboned chicken thighs(skins re­moved) 1 cup Greek yogurt (low fat is fine) 1 ½ tbs tan­doori paste 2 le­banese cu­cum­ber sliced into ba­tons 2 cups baby spinach 1 pun­net cherry toma­toes halved ¼ rock­melon, washed, peeled, seeds re­moved in 1cm

Method

Mix the yogurt and tan­doori paste, mar­i­nate the chicken for min­i­mum of half an hour (prefer­ably all day) in re­frig­er­a­tor. Mix the in­gre­di­ents of the dress­ing. Re­move the chicken from the mari­nade, dis­card­ing left­over mari­nade. Grill the chicken (turn­ing over ev­ery 5 min­utes) un­til well cooked. In a salad bowl as­sem­ble the re­main­ing in­gre­di­ents: cu­cum­ber, spinach leaves, toma­toes, melon cubes. Al­low the chicken to rest for 5 min­utes, then slice and serve with the salad, serve dress­ing ei­ther on the side, or driz­zled over the salad. Serve with naan, wraps or add mint or co­rian­der.

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