Tandoori Chicken Salad with Low Carb Potato Wedges
  • Prep time: 30 minutes
  • Calories: 560
Tandoori chicken is traditionally cooked in yoghurt and spices in a tandoor clay oven. In this recipe, you combine the spiced chicken with a fresh salad and tangy yoghurt dressing. The roasted cashews add a great texture and crunch. Enjoy your Tandoori twist!
  • 2 of Low Carb Potatoes (Select)
  • 3 of Chicken Thighs (skinless)
  • 2 Tbsp of Tandoori Paste
  • 2 Tsp of Lemon Juice
  • 120 g of Cherry Tomatoes
  • 1 of Red Onion
  • 1 of Lebanese Cucumber
  • 1 75g Pack of Baby Spinach
  • 14 Cup of Cashew Unsalted Roasted
  • 1 Small Bunch of Coriander
  • 14 Cup of Greek Yoghurt

Prepare Potatoes:

Preheat oven to 200°C. Cut potatoes in half lengthways then into wedges roughly the same size (4-5 wedges per half). Put in a bowl and toss with oil and season with salt and pepper. Place on oven tray and put in the oven to roast for 20 minutes.

Marinate Chicken:

Pat chicken dry with paper towel. Rub tandoori paste all over and place in an ovenproof dish. Add 12 the lemon juice over the top and season with salt. Cook chicken in oven for 15-20 minutes or until cooked through (the juices should run clear when pierced with a knife).

Prepare Salad:

While the chicken is cooking, thinly slice 12 red onion (you will have some left over), halve cherry tomatoes and slice cucumber. Pick and roughly chop coriander leaves (reserve some leaves for garnish).

Yoghurt Dressing:

In a small bowl, mix the yoghurt with remaining lemon juice (to taste) and season with salt and pepper to taste.

Slice Chicken:

Once cooked, remove potato wedges and chicken from oven. Slice the chicken on an angle. In a large bowl, toss cherry tomatoes, baby spinach, onion, cucumber and chopped coriander together with the sliced chicken.

You Plate It:

Divide potato wedges between plates. Dress salad with yoghurt dressing and plate. Garnish with chopped coriander and cashew nuts. Enjoy!