| Cook Time | 7 minutes |
| Servings | serves |
Ingredients
- 8 Chicken Breast Fillet skinless, cut into large portions
- 1/2 cup Tandoori Paste
- 1/4 cup Greek Yoghurt
Salad
- 3 Truss Tomatoes cut into wedges
- 1 Continental Cucumber peeled, halved lengthwise and sliced diagonally
- 1/4 Red Onion very thinly sliced
- 3 tablespoons Red Wine Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 1/4 bunch Coriander roughly chopped
- 50 grams Feta Cheese
Ingredients
Salad
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Instructions
- In a medium bowl combine the tandoori paste with the yoghurt and whisk to combine. Add the chicken and mix well to coat. Cover and marinate in the refrigerator for at least 2 hours.
- Preheat the grill. Remove the chicken from the marinade onto a large baking tray and cook under the grill for 5 - 7 minutes, or until the chicken is cooked through and the sauce has created a light crust. Remove the chicken from the grill and stand for 3 minutes.
- Meanwhile, prepare the salad: In a large bowl, combine the tomatoes, cucumber and onion with the vinegar and oil and toss well to coat. Mix in the coriander and season the salad to taste with salt and pepper.
- Divide the salad among four serving plates. Lay the tandoori chicken beside the salads, crumble feta cheese over the salads and serve.
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