Tandoori Chicken Salad

• Chicken breast(600 g)
• Greek yogurt(240 g)
• Lime(2)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Paprika(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Garam Masala(1½ tsp)
• Chili flakes(½ tsp)
• Salt(1¾ tsp)
• Olive oil(2 tbsp)
• Lettuce(2)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Coriander(15 g)
• Honey(1 tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Slice the {Chicken breast} into bite-size pieces. In a bowl, mix {Greek yogurt}, zest and juice of {Lime}, grated {Garlic}, {Ginger}, {Paprika}, {Cumin}, {Turmeric}, {Garam Masala}, {Chili flakes}, and {Salt}. Add the chicken and coat well.

   ~10 min

2. 2

   Chop the {Lettuce}, slice the {Cucumber}, cut the {Tomato} into wedges, thinly slice the {Red Onion}, and roughly chop the {Fresh cilantro}. In a small bowl, whisk {Greek yogurt}, juice of {Lime}, {Olive oil}, {Honey}, {Salt}, and {Black pepper} into a smooth dressing.

   ~10 min

3. 3

   Heat {Olive oil} in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook, turning a few times, until lightly golden in spots and cooked through.

   ~8 min

4. 4

   Let the chicken rest for a couple of minutes, then toss the {Lettuce}, {Cucumber}, {Tomato}, {Red Onion}, and half the {Fresh cilantro} in a large serving bowl with most of the dressing.

   ~2 min

5. 5

   Add the warm chicken to the salad, toss gently to combine, and spoon over the remaining dressing. Finish with the rest of the {Fresh cilantro} and serve straight away.

   ~10 min