What you'll need:
- 4 skinless chicken breasts
- 1 heaped tsp tandoori masala or similar spice mix
- 1 bunch coriander, leaves picked and stalks chopped
- 150ml coconut milk
- Juice and zest of a lime
- 2 tsp mango chutney
- ½ cucumber, peeled into ribbons
- 100g baby spinach leaves
- 1 red onion, sliced into rings
- 4 poppadoms, smashed into pieces
Time: 20 minutes
This recipe starts with some serious chicken bashing. Lay the breasts between two sheets of film, and give them a good smack with a rolling pin until flatted to approx 1 cm in thickness. Rub all over with the tandoori spice, along with some seasoning, and then griddle or grill for 5 minutes on each side, or until cooked through.
While the chicken is cooking, you can make the dressing. Mix together the coconut milk, the coriander stalks, the lime zest and juice, and the mango chutney until you have a pourable dressing. Season well.
Get a big plate or platter, and arrange the spinach, cucumber and onion onto it. Cut the chicken into strips, and scatter over the top, followed by the poppadom pieces and the coriander leaves. Drizzle with the dressing, and share with friends.
This recipe will go brilliantly with this Chardonnay from Crazy By Nature. This pairing is going to work like a dream!
There you have it -- an easy recipe for Tandoori Chicken Salad!
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