Tandoori Chicken Salad

Name: Thermomix recipe: Tandoori Chicken Salad
Prep time: 2 h
Cook time: 20 min
Ingredients: 2 cloves garlic; 15 Grams piece ginger; 2 bay leaves, spine removed; 1 red chilli seeds optional; 1 Tablespoon smoked paprika; 2 Tablespoons turmeric; ½ tsp each ground coriander, cumin, cinnamon; A few peppercorns; 2 Tablespoons Extra Virgin Olive Oil (EVOO); 200 Grams Greek yoghurt; 2 chicken breast fillets; Oil for frying; 170 Grams red lentils; Water for steaming; Salad greens of choice; 1 cucumber, finely sliced; ½ red onion, finely sliced; 40 Grams pistachios, shelled; 40 Grams apricots dried diced; Handful mint leaves; 1 clove garlic; 60 Grams Greek yoghurt; 60 Grams Extra Virgin Olive Oil (EVOO); Juice 1 lemon (min. 80g); Generous pinch pink salt flakes

Serves 4 Prep Time 2 hours Cook Time 20 minutes Rated:

You seriously cannot go wrong with tandoori..can you? It pleases everyone, then add on the salad and yoghurt dressing. Dinner is happily served!

Tandoori is always a crowd pleaser, and hopefully this version, all filleted and easy peasy, should be as well. Don’t hesitate to use just the marinade recipe for your normal, everyday, run-of-the-mill tandoori chicken, fish, or lamb. Marinate un-filleted cuts of meat as directed and then char the living daylights out of it. So yummy.

This recipe also appears in Keeping it Simple, one of my best collections of Thermomix recipes yet...go get yours HERE!

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

Marinade
2 cloves garlic
15 Grams piece ginger
2 bay leaves, spine removed
1 red chilli seeds optional
1 Tablespoon smoked paprika
2 Tablespoons turmeric
½ tsp each ground coriander, cumin, cinnamon
A few peppercorns
2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
200 Grams Greek yoghurt
Salad
2 chicken breast fillets
Oil for frying
170 Grams red lentils
Water for steaming
Salad greens of choice
1 cucumber, finely sliced
½ red onion, finely sliced
40 Grams pistachios, shelled
40 Grams apricots dried diced
Handful mint leaves
Dressing
1 clove garlic
60 Grams Greek yoghurt
60 Grams Extra Virgin Olive Oil (EVOO) BUY
Juice 1 lemon (min. 80g)
Generous pinch pink salt flakes BUY

Do

1: To make marinade, place all ingredients into Thermomix bowl and blend 10 sec/speed 8. Pour into a large Ziploc bag.
2: Butterfly chicken breast fillets and add to bag. Spread marinade around the chicken and place in the fridge for at least 2 hours or up to 2 days.
3: Place lentils into simmering basket and fill Thermomix bowl to just below the base of the basket with water. Cook16 min/100°C/speed 4. Set aside until ready to serve.
4: When ready to eat, heat oil in a grill pan and cook chicken fillets both sides until charred on the outside and cooked in the centre. Slice on the diagonal.
5: Arrange all salad ingredients, including cooked lentils onto a large platter finishing with the chicken and mint.
6: Make dressing by placing all ingredients into Thermomix bowl and blend 10 sec/speed 8. Pour over salad and serve immediately.

1000's of recipes that work Join us today and start cooking!

Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!