Tandoori chicken and rice salad

Tandoori chicken and rice salad

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The ingredient of Tandoori chicken and rice salad

  1. 600g chicken breast fillets, trimmed
  2. 1/3 cup tandoori cement
  3. 1/4 cup Greek Style Yoghurt
  4. 2 cups Basmati rice, rinsed
  5. 1 telegraph cucumber, deseeded, diced
  6. 250g cherry tomatoes, halved
  7. 1/2 cup coriander leaves, chopped
  8. 1/2 cup mint leaves, chopped
  9. 1 cup Greek Style Yoghurt
  10. 2 teaspoons ring coriander
  11. 1/4 cup olive oil
  12. 1 lemon, juiced

The instruction how to make Tandoori chicken and rice salad

  1. Using a harsh knife, make 4 incisions across each chicken breast. total tally tandoori cement and yoghurt. move on blend greater than both sides chicken. Cover and refrigerate until required.
  2. Cook rice following absorption method re packet. sever from heat. Cover and stand for 5 minutes. Transfer to a bowl. Set aside to cool.
  3. Preheat barbecue plate in the region of medium heat. Cook chicken for 7 minutes each side or until just cooked through. Transfer to a plate. Cover and succeed to to descend for 5 minutes. Thinly slice.
  4. Make yoghurt dressing: Meanwhile, swell yoghurt, coriander, oil and 2 tablespoons lemon juice in a screw-top jar. Season similar to salt and pepper. affix lid and shake until with ease combined.
  5. amass chicken, cucumber, tomatoes, coriander and mint to rice. disconcert whisk to combine. help next yoghurt dressing.

Nutritions of Tandoori chicken and rice salad

fatContent: 564.757 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent: 67 milligrams cholesterol

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