Recipe: Tandoori chicken and cucumber salad

Overview

Prep time

20 mins

Cook time

20 mins

Serves

1

Ingredients

• 50g Greek yoghurt

• 2 tsp tandoori spice mix

• 2 skinless, boneless chicken thighs, cut into 5cm pieces

• 30g chopped fresh mint

• 1 tbsp white wine vinegar

• ½ cucumber

• 1 baby gem lettuce, sliced

Method

Step 1

Preheat the oven to 220C/200C fan/Gas 7. Line a baking tray with baking paper.

Step 2

Mix 50g yoghurt and 2 tsp tandoori spice together in a small bowl.

Step 3

Put the 5cm pieces of 2 skinless, boneless chicken thighs into a bowl and add ½ the yoghurt mixture. Stir to coat all the pieces, then cover and put in the fridge to marinate for at least 10 minutes.

Step 4

Add the 30g mint and 1 tsp vinegar to the remaining tandoori yogurt. Set aside.

Step 5

Remove the chicken from the marinade, place on the lined baking tray and bake in the oven for 15-20 minutes.

Step 6

Using a vegetable peeler, peel ½ cucumber into ribbons.

Step 7

Mix 1 sliced baby gem lettuce and cucumber ribbons in a bowl and drizzle over the yoghurt dressing.

Step 8

Remove the chicken from the oven, place on top of the salad and serve.

Recipe from Be The Fittest by Tyrone Brennand, published by Quadrille.