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Tandoori chicken salad with cucumber, yogurt and pita

Spiced yogurt-marinated chicken with fresh salad and pita.

  • 30 min
  • 1 serving
  • Indian cuisine
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Tandoori chicken salad with cucumber, yogurt and pita

Per serving

Calories
480 kcal
Protein
43.2 g
Carbohydrates
49.5 g
Fat
12.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken breast140 g
  • Plain nonfat yogurt100 g
  • Garam masala1 teaspoon
  • Paprika1 teaspoon
  • Cucumber120 g
  • Lettuce60 g
  • Red onion20 g
  • Pita bread1
  • Extra virgin olive oil6 g
  • Cilantro3 g
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Cut the chicken breast into 3 cm pieces and mix it with half the yoghurt, the garam masala, paprika and a pinch of salt; leave it to marinate in the fridge for at least 15 minutes: the yoghurt makes the meat more tender.
  2. Meanwhile wash and dice the cucumber, finely chop the red onion and coriander and stir them into the remaining yoghurt with a pinch of salt. Wash and tear the lettuce.
  3. Heat the oil in a non-stick pan over medium-high heat, shake the excess marinade off the chicken and cook it for 8 minutes, turning, until golden and slightly charred outside and no longer pink inside.
  4. Warm the pitta in a dry pan over medium heat for 1 minute per side, until hot and soft.
  5. Serve the chicken on the lettuce with the yoghurt sauce and the warm pitta.

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