Barbecue (BBQ), Chicken, Indian, Salads, Under 30 minutes, Weeknight Meals

Tandoori chicken & rice salad

For a quick dinner or a family barbecue, try this salad for a simple but sensational meal. Use any rice you like, brown, wild or white will work. If you don’t want to use the yoghurt dressing, a simple lemon and oil dressing will work well too.

kitchenink tandoori salad

Tandoori chicken & rice salad
Tandoori chicken & rice salad
Print Recipe
Servings Prep Time
4 10 mins
Cook Time
20 mins
Servings Prep Time
4 10 mins
Cook Time
20 mins
Tandoori chicken & rice salad
Tandoori chicken & rice salad
Print Recipe
Servings Prep Time
4 10 mins
Cook Time
20 mins
Servings Prep Time
4 10 mins
Cook Time
20 mins
Ingredients
Servings:
Instructions
  1. Cook rice following packet directions until tender, adding peas for the last 2 minutes of rice cooking time. Drain. Reserve remaining yoghurt.
  2. Meanwhile, combine paste and half the yoghurt in a shallow dish. Coat chicken fillets in tandoori yoghurt.
  3. Heat oil in a large frying pan over a medium-high heat. Cook chicken for 3 minutes on each side or until golden and cooked through. Season. Set aside for 5 minutes to cool slightly, then thickly slice.
  4. Meanwhile, finely chop 1 tablespoon of the mint and coriander. Combine chopped herbs, juice and reserved yoghurt in a small bowl. Season.
  5. Combine rice, carrot, cucumber, onion, two-thirds of the almonds and two-thirds of the remaining herbs in a large bowl. Season. Top salad with chicken and drizzle with herbed yoghurt. Serve topped with remaining almonds and herbs.

Leave a Comment

INSTAGRAM
FACEBOOK
FACEBOOK
GOOGLE
https://kitchenink.com.au/recipe/tandoori-chicken-rice-salad/
PINTEREST
PINTEREST
%d bloggers like this: