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!
  • 2 of Low Carb Potatoes (Select)
  • 3 of Chicken Thighs (skinless)
  • 2 Tbsp of Tandoori Paste
  • 1 of Lemon
  • 120 g of Cherry Tomatoes
  • 1 of Red Onion
  • 1 of Lebanese Cucumber
  • 1 75g Pack of Baby Spinach
  • 12 Cup of Cashew Unsalted Roasted
  • 1 Small Bunch of Coriander
  • 14 Cup of Greek Yoghurt

Prepare Potatoes:

Preheat the oven to 200°C. Cut potatoes in half lengthways then 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 chicken dry with paper towel. Rub tandoori paste all over and place in an ovenproof dish. Squeeze 12 a lemon 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:

In the meantime, 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 juice from the remaining 12 lemon 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, 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!