Tandoori chicken salad with rockmelon
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
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.