Chicken

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  • Family Friendly
  • Fast
  • Healthy

Tandoori Chicken Salad with Crispy Chickpeas

Gently spiced, baked chicken crowns a fresh green salad studded with crispy chickpeas in this easy weeknight winner. Topped with a delicious dollop of minty yoghurt, it’s perfect for carb-free nights.

"Medium"

"30 Minutes"

Recipe

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01

Marinate Chicken

Preheat oven to 200°C fan-forced. Finely zest and juice lime. Place lime zest, tandoori paste, chicken, 1⁄2 the yoghurt, salt and pepper in a bowl and toss to combine.

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02

Cook Chicken

Drain and rinse chickpeas. Place chicken and chickpeas on a lined baking tray. Drizzle with olive oil and bake for 15–20 minutes or until chicken is cooked through and chickpeas are golden. Set aside to rest. While the chicken is cooking, continue with step 3.

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03

Make Yoghurt Dressing

Pick mint leaves from their stems and finely chop half the leaves, reserving the remainder for the salad. Place chopped mint leaves, remaining yoghurt and lime juice in a bowl and mix to combine. Season with salt and pepper.

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04

Prepare Salad

Thinly slice cucumber into half moons. Peel and thinly slice eschalot. Place baby spinach, cucumber, eschalot and remaining mint leaves in a bowl and toss to combine.

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05

Slice Chicken

Slice chicken. Add chickpeas to cucumber salad, season with salt and pepper and toss to combine.

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06

Plate Up

Add ½ the yoghurt dressing to the cucumber salad and toss to combine. Divide salad between bowls and top with sliced chicken. Spoon over remaining yoghurt dressing to serve.

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Tandoori Chicken Salad with Crispy Chickpeas

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami