Tandoori chicken and rice salad

Tandoori chicken and rice salad


The ingredient of Tandoori chicken and rice salad

  1. 600g chicken breast fillets, trimmed
  2. 1/3 cup tandoori paste
  3. 1/4 cup Greek Style Yoghurt
  4. 2 cups Basmati rice, rinsed
  5. 1 telegraph cucumber, deseeded, diced
  6. 250g cherry tomatoes, halved
  7. 1/2 cup coriander leaves, chopped
  8. 1/2 cup mint leaves, chopped
  9. 1 cup Greek Style Yoghurt
  10. 2 teaspoons ground coriander
  11. 1/4 cup olive oil
  12. 1 lemon, juiced

The instruction how to make Tandoori chicken and rice salad

  1. Using a sharp knife, make 4 incisions across each chicken breast. Combine tandoori paste and yoghurt. Spread mixture over both sides chicken. Cover and refrigerate until required.
  2. Cook rice following absorption method on packet. Remove from heat. Cover and stand for 5 minutes. Transfer to a bowl. Set aside to cool.
  3. Preheat barbecue plate on medium heat. Cook chicken for 7 minutes each side or until just cooked through. Transfer to a plate. Cover and allow to rest for 5 minutes. Thinly slice.
  4. Make yoghurt dressing: Meanwhile, combine yoghurt, coriander, oil and 2 tablespoons lemon juice in a screw-top jar. Season with salt and pepper. Secure lid and shake until well combined.
  5. Add chicken, cucumber, tomatoes, coriander and mint to rice. Stir to combine. Serve with yoghurt dressing.

Nutritions of Tandoori chicken and rice salad

calories: 564.757 calories
calories: 19 grams fat
calories: 5 grams saturated fat
calories: 65 grams carbohydrates
calories: 10 grams sugar
calories: 31 grams protein
calories: 67 milligrams cholesterol
calories: 631.61 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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