Chef Eunice Power’s Tandoori Chicken Salad

Ingredients

For the chicken

4 chicken fillets

2 tablespoons of tandoori paste

2 finely grated garlic cloves

100g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

For the dressing

150g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

1 teaspoon ground cumin

1 dessert spoon of mango chutney

A squeeze of lemon juice (to taste)

For the salad

1 small red onion, thinly sliced

A large handful of coriander leaves

A large handful of mint leaves

½ a head of iceberg lettuce

For the pickled carrot

250g Carrots peeled and finely julienned

2 tablespoons of white wine vinegar

1 tablespoon of sugar

To garnish

A handful of roast salted cashew nuts, roughly chopped

Mint and Coriander leaves

Method

For the chicken

Whisk the tandoori paste and the Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt together in a bowl and add the chicken, turn in the marinade until covered.
Cover with cling film and allow to marinade for a minimum of 1 hour , you can leave overnight in the fridge
When cooking place on a parchment lined baking tray and bake in a pre-heated oven at 180c for 18-20 minutes. Allow to rest whilst preparing the dressing

For the dressing

Whisk the ingredients together season with lemon juice salt and pepper to taste
To assemble
Combine the salad ingredients together, dress lightly with the yoghurt dressing . Divide between four plates, slice the chicken fillets and place top drizzle with remaining dressing and garnish with cashew nuts, mint and coriander leaves