Yet another salad
to add to your repertoire, this one is a slightly unusual take on the classic
chicken and walnut combo. A sort of French/Indian mongrel, the iron-rich
spinach and walnut goes very well with the spicy yoghurt-coated chicken, fresh
mint and creamy avocado. A light cider vinegar and maple dressing brings the
whole lot together and it is so delicious that you forget how virtuous it is!
Tandoori Chicken
Salad with Spinach, Avocado, Toasted Walnuts and Mint
Serves 2
For the chicken:
Whizz up 3tbsp
full-fat Greek Yoghurt with 2tbsp Tandoori Paste and season to taste. Place 1
whole Chicken Breast in a dish and spread the mix thickly over the top. Leave
to marinate for a few hours or overnight.
Preheat the oven
to 190C. Drizzle the chicken with oil and cook in the over for 25 minutes until
the coating has blackened in places and the chicken has cooked all the way
through. Leave to cool.
Dressing:
Mix together 1
tbsp Extra Virgin Olive Oil, 1 Tbsp Cider Vinegar, 1 tbsp Maple Syrup, 1 tsp
Wholegrain Mustard and season to taste.
To assemble:
Firstly put a
handful of Baby Spinach Leaves on each plate. Top each with half the Chicken,
sliced, half an Avocado, sliced, and a
handful of Toasted Walnuts, chopped. Julienne a few sprigs of Mint and sprinkle
over the top. Dress and enjoy.
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