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.
Recipe
1
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.
2
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.
3
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.
4
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.
5
Slice Chicken
Slice chicken. Add chickpeas to cucumber salad, season with salt and pepper and toss to combine.
6
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.