Tandoori Chicken Saladwith Garlic Roasties and Yoghurt

Tandoori Chicken Saladwith Garlic Roasties and Yoghurt

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 25, 2018.
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Marinate chicken overnight to increase flavour and reduce prep time on the day. Just store, covered, in the fridge. For fussy eaters, omit tandoori paste or use half the paste mixed with 2 tablespoons yoghurt.

Ingredients

Garlic Roasties and Salad

  • 600g potatoes, diced 2cm
  • 2 cloves garlic, minced
  • 2 tomatoes
  • ½ telegraph cucumber
  • ½ iceberg lettuce
  • Drizzle of GF vinegar (e.g. red wine, apple cider, white wine) (optional)

Tandoori Chicken

  • 550g chicken thighs
  • 40g tandoori paste
  • Zest of 1 lemon
  • ¼ teaspoon salt
  • 1 tablespoon oil

To Serve

  • 150g yoghurt
  • ½ lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to low-medium (if using). Toss potatoes with garlic and a drizzle of oil on prepared tray and season. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
  2. While potatoes cook, pat chicken dry, add to a bowl and rub with tandoori paste, lemon zest, salt and oil to coat evenly.
  3. Heat a large fry-pan on low-medium heat. Cook chicken, in batches, for 4-5 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered, for 5 minutes before thinly slicing.
  4. While chicken cooks, dice tomatoes and cucumber 1-2cm and thinly slice lettuce.
  5. Toss veggies on a large platter (or bowl) with vinegar (if using) and a drizzle of olive oil just before serving and season to taste.
  6. To serve, divide garlic roasties and salad between plates and top with slices of tandoori chicken. Dollop over yoghurt and serve with a lemon wedge to squeeze over.

Nutritional Information

Energy 2075 kj
496 kcal
Protein 27.3g
Carbohydrate 25.0g
Fat 31.4g