Tandoori Chicken Salad with Garlic Roasties and Lemon Mayo

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to low-medium (if using).
2. Toss potatoes with garlic and olive oil on prepared tray and season with salt and pepper. Cook for about 25 minutes, until golden and tender. Turn once during cooking.
3. In a small bowl, mix mayonnaise and lemon juice together and set aside.
4. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Rub chicken steaks with tandoori paste and lemon zest to coat evenly.
5. Heat oil in a large fry-pan on low-medium heat. Cook chicken steaks, in batches, for 2–3 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered with foil, for 5 minutes before thinly slicing.
6. While chicken cooks, dice tomatoes and cucumber 1–2cm and thinly shred lettuce. Toss all on a large platter (or bowl) with a drizzle of olive oil and mint leaves just before serving. Season to taste with salt and pepper.
7. Divide garlic roasties and salad between plates and top with slices of tandoori chicken. Dollop over lemon mayo and serve with a lemon wedge to squeeze over chicken.