Tandoori Chicken Salad
4 servings
15 minutes
The Indian chicken cooking technology is responsible for the Asian spirit here. The poultry is marinated for 12 hours in a mixture of yogurt and a spicy spice mix. And then everything is quite European: mix vegetables, herbs and poultry and season with yogurt, olive oil and herbs.
1
Mix tandoori masala, 240 grams of yogurt, and a tablespoon of olive oil. Marinate chicken fillets (about 120 grams each) in this sauce for twelve hours.
- Tandoori masala: 20 g
- Plain (natural) yoghurt: 340 g
- Extra virgin olive oil: 5 tablespoon
- Poussin fillet: 4 pieces
2
Salt and pepper the fillet taken out of the marinade and fry it in two tablespoons of olive oil for about four minutes. Then place it in an oven preheated to 200 degrees for eight minutes.
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 5 tablespoon
3
Remove the pit from the avocado and peel it. Cut it into medium-sized cubes, slice the onion into strips, and halve the cherry tomatoes. Mix the tomatoes, avocado, onion, and cilantro (leave some aside). Dress with olive oil - about one and a half tablespoons, and season with salt and pepper.
- Avocado: 240 g
- Red onion: 60 g
- Cherry tomatoes: 240 g
- Cilantro (coriander leaves): 12 g
- Extra virgin olive oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
For the sauce, mix 100 grams of yogurt, two teaspoons of olive oil, the remaining cilantro, and finely chopped basil, add salt and pepper.
- Plain (natural) yoghurt: 340 g
- Extra virgin olive oil: 5 tablespoon
- Cilantro (coriander leaves): 12 g
- Basil: 4 g
- Salt: to taste
- Ground black pepper: to taste
5
On the plate, spread the sauce, then add tomatoes with avocado and onion, followed by sliced chicken fillet, and finish with a salad mix (arugula, radicchio, corn, frisée).
- Cherry tomatoes: 240 g
- Avocado: 240 g
- Red onion: 60 g
- Poussin fillet: 4 pieces
- Mixed salad leaves: 120 g