Indian chicken salad

Name: Indian chicken salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 larges skinless chicken breasts; 1 Tbsp tandoori masala powder; 1 bunch coriander, stalks chopped and leaves separated; 1 zest and juice lime; 150 milliliters coconut milk; 2 Tbsps mango chutney; 1 cucumber, peeled lengthways into ribbons; 100 grams baby spinach leaves; 1 small red onion, thinly sliced into rings; 4 poppadums, broken into chunky pieces

You can never have too many Indian recipes, so give Indian chicken salad a try. This recipe serves 4. This main course has 396 calories, 51g of protein, and 15g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. 198 people found this recipe to be flavorful and satisfying. A mixture of lime zest, tandoori masala powder, coriander, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Indian rice salad with chicken, Indian Chicken Salad with Peanuts, and Chicken tikka kebabs with Indian salad.

Instructions

Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.

Ingredients you will need

Chicken Breast

Dry Seasoning Rub

Whole Chicken

Equipment you will use

Rolling Pin

Frying Pan

To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.

Ingredients you will need

Mango Chutney

Coconut Milk

Coriander

Lime Zest

Whole Chicken

Juice

Equipment

Rolling Pin

Frying Pan

Ingredients

Servings:

4larges

skinless chicken breasts 1Tbsp

tandoori masala powder 1bunch

coriander, stalks chopped and leaves separated 1

zest and juice lime 150milliliters

coconut milk 2Tbsps

mango chutney 1

cucumber, peeled lengthways into ribbons 100grams

baby spinach leaves 1small

red onion, thinly sliced into rings 4

poppadums, broken into chunky pieces

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Dry Creek Vineyard Dry Chenin Blanc, Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.