We're crushing up the flavour-filled, crispy Indian snack of papadams to give our tandoori chicken salad an extra whack of vibrant sub-continental style. A sweet mango dressing is the big, sweet embrace that brings it all together in the bowl.
Slice chicken in half horizontally to yield 2 thinner pieces. Place chicken in a bowl with tandoori paste and season with salt. Using tongs, coat chicken in tandoori.
Coarsely grate carrot on a box grater. Peel and slice eschalot. Place carrot, eschalot and mango chutney in a bowl. Squeeze over lemon juice. Season with salt, pepper and 2 teaspoons olive oil and mix to combine. Set aside.
Heat remaining oil in a frypan over medium heat. Add chicken and cook for 4–5 minutes each side or until caramelised and cooked through. Remove chicken from pan, wrap in foil and rest for 5 minutes. While chicken is resting, continue with step 4.
Rinse and tear lettuce leaves. Halve cucumber and thinly slice into half-moons. Toss lettuce and cucumber with mango dressing and season with salt and pepper.
Place papadams in an even layer on a microwave-safe plate and cook in the microwave on high for 60 seconds or until puffed and crisp.
Slice chicken. Crush papadams and toss most through salad. Divide salad between bowls, top with chicken and remaining papadams. Spoon over yoghurt to serve.