A light and bright lunch, with plenty of flavour and packed full of veggies. Lentils are a source of dietary fibre and a great option to keep you fuller for longer.
Tandoori Yoghurt Chicken with Lentil Salad
Ingredients
Lentil Salad
- 50 g Puy lentils
- 1 tomato diced 1cm
- ½ Lebanese cucumber diced 1cm
- 2 radish diced 1cm
- ¼ avocado diced 1cm
- ½ carrot peeled into ribbons
- ½ tsp white wine vinegar
Tandoori Chicken
- 275 g free range chicken breast thinly sliced
- ½ carrot grated
- 1 Tbsp coriander leaves chopped
- ½ tsp oil
- 30 g tandoori paste
- ½ cup natural yoghurt
To Serve
- 1 handful mint leaves picked
Instructions
- Before you startBring a medium pot of water to the boil
- Make lentil saladCook lentils in pot of boiling water for about 20 minutes, until tender. Drain well. While lentils cook, dice tomato, cucumber, radish and avocado 1cm. Peel half of the carrot into ribbons. Set aside in a large bowl
- Prep tandoori chickenPat chicken dry and thinly slice. Grate the other half of the carrot and chop coriander.
- Cook chickenHeat oil in a medium frypan on medium high heat. Cook chicken for 1-2 minutes to seal. Add carrot and cook for a further minute, until starting to soften. Add tandoori paste and a pinch of salt to the pan. Cook for about 5 minutes, until chicken is cooked through. Remove from heat and stir through yoghurt and coriander. Season to taste with salt and pepper.
- Finish saladAdd cooked lentils to salad ingredients along with vinegar and olive oil. Toss just before serving
- ServeLentil salad with slices of chicken. Top with mint leaves.
This recipe has been adapted from our Fresh Start meal kit recipe range.
