Ingredients:
750g chicken tenderloins
1 1/2 tablesspoons tandoori paste
1/2 cup low fat natural yoghurt
3/4 cup yoghurt, extra
200g rocket and mesculun leaves
4 Roma tomatoes thickles sliced
2 lebanese cucumbers, chopped
sprigs of coriander
Dressing:
3/4 low-fat natural yoghurt
1 tablespoon olive oil
2 tablespoons lemon juice
1 1/2 tablespoons mint sauce or to taste
Directions:
- Combine yogurt and pate in large bowl, add chicken, stir until combined.
- Cook chicken, in batches on oiled griller until browned on both sides.
- Meanwhile combine extra yogurt and sauce in small bowl.
- Divide mesclun among serving plates, top with tomato, cucumber and chicken.
- Serve drizzled with yogurt mint sauce
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