Tandoori Chicken Salad with Low Carb Potato Wedges
Tandoori chicken is traditionally cooked in yoghurt and spices in a tandoor clay oven. In this recipe, you are combining the spiced chicken with a fresh salad and tangy yoghurt dressing. The roasted cashews add a great texture and crunch - Enjoy your Tandoori twist!
Ingredients
- 3 Low Carb Potatoes (Select)
- 3 Chicken Thighs (skinless)
- 2 Tablespoons of Tandoori Paste
- 1 Lemon
- 120 Grams of Cherry Tomatoes
- 1 Red Onion
- 1 Lebanese Cucumber
- 1 75 Gram Pack of Baby Spinach
- 0.5 Cups of Cashew Unsalted Roasted
- 1 Small Bunch of Coriander
- 0.25 Cups of Greek Yoghurt
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Get startedStep-by-step instructions
Prepare Potatoes:
Preheat the oven to 200°C. Wash the fresh produce. Cut potatoes into wedges roughly the same size 4 wedges per half. Place on oven tray, toss with oil and season with salt and pepper. Put in oven to roast for 20 minutes.
Marinate Chicken:
Pat chicken dry with paper towel. Rub tandoori paste all over and place in an ovenproof dish. Squeeze ½ a lemon over the top and season with salt. Cook chicken in oven for 15-20 minutes or until the chicken is cooked through the juices run clear when pierced with a knife.
Prepare Salad:
While the potatoes and chicken are cooking, prepare the rest of the salad ingredients. Thinly slice ½ red onion you will have ½ an onion left over, halve cherry tomatoes and slice cucumber. Pick and roughly chop coriander leaves reserve some leaves for garnish.
Yoghurt Dressing:
In a small bowl, mix the yoghurt with juice from the remaining ½ lemon and season with salt and pepper to taste.
Slice Chicken:
Once cooked, remove potato wedges and chicken from oven. On a cutting board, slice the chicken on an angle. In a large bowl, toss cherry tomatoes, onion, cucumber and chopped coriander together with the sliced chicken.
You Plate It:
Divide potato wedges between plates. Dress salad with yoghurt dressing and plate. Garnish with chopped coriander and cashew nuts. Enjoy!
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