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 are combining the spiced chicken with a fresh salad and tangy yoghurt dressing. The roasted cashews add a great texture and crunch - Enjoy your Tandoori twist!
  • 3 Low Carb Potatoes (Select)
  • 3 Chicken Thighs (skinless)
  • 2 Tablespoons of Tandoori Paste
  • 1 Lemon
  • 120 Grams of Cherry Tomatoes
  • 1 Red Onion
  • 1 Lebanese Cucumber
  • 1 75 Gram Pack of Baby Spinach
  • 0.5 Cups of Cashew Unsalted Roasted
  • 1 Small Bunch of Coriander
  • 0.25 Cups of Greek Yoghurt

Prepare Potatoes:

Preheat the oven to 200°C. Wash the fresh produce. Cut potatoes into wedges roughly the same size (4 wedges per half). Place on oven tray, toss with oil and season with salt and pepper. Put in oven to roast for 20 minutes.

Marinate Chicken:

Cut lemon in half. Pat dry chicken with paper towel. Rub tandoori paste all over and place in an ovenproof dish. Squeeze ½ a lemon over the top and season with salt. Cook chicken in oven for 15-20 minutes or until the chicken is cooked through (the juices run clear when pierced with a knife).

Prepare Salad:

In the meantime, thinly slice ½ red onion (you will have remainder), 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 juice from the remaining ½ lemon and season with salt and pepper to taste.

Slice Chicken:

Once cooked, remove potato wedges and chicken from oven. On a cutting board, slice the chicken on an angle. In a large bowl, toss cherry tomatoes, 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!