TANDORI CHICKEN & MANGO SALAD

TANDORI CHICKEN & MANGO SALAD

Category Mains
Prep 0 mins
Cook 0 mins
Ready-in 0 mins
Yields 6 Bowls

Ingredients

8 chicken fillets, cut in half lengthways and into strips
Avocado oil (may substitute with olive oil)
30ml tandori paste
30ml chutney
250ml plain yoghurt
Juice of 1 lemon
2 mangoes, peeled and cut into long slivers (out of season, substitute with canned mango, drained)
150g asparagus spears, blanched
handful of coriander
Salt and ground pepper

Instructions

  1. Combine yoghurt, tandori paste, chutney and lemon juice.
  2. Refrigerate and marinate chicken overnight or for at least two hours.
  3. Place chicken in a baking tray, brush with marinade and grill for 10 minutes, basting occasionally to keep moist.
  4. Allow chicken to cool slightly.
  5. Arrange chicken onto asparagus spears and lay mango on top.
  6. Serve with lemon wedges.

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