Tandoori Chicken Salad with Low Carb Potato Wedges
- Prep time: 30 minutes
- Calories: 560
- 2 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 (4-5 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!