Tandoori Chicken Salad with Low Carb Potato Wedges
  • Prep time: 30
  • 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:

Pat chicken dry 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:

While the potatoes and chicken are cooking, prepare the rest of the salad ingredients. Thinly slice ½ red onion you will have ½ an onion 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 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!