Ingredients

• 4 chicken breast, skinless and boneless

• Marinade for Tandoori Chicken:

• 2 cloves garlic

• 1 inch piece ginger, peeled and chopped

• 1 tbsp. lemon juice or vinegar

• 1 tsp garam masala

• 1 tsp. chilli powder, adjust to taste.

• Salt to taste

• 1/2 cup natural yoghurt or dahi

• 2 tbsp. oil

• Dressing for the salad:

• 4 tbsp. cider or wine vinegar

• 1 tbsp. whole grain mustard

• 1 tsp. roast cumin, coarsely ground

• 1 tbsp. curry powder

• 2 tbsp. olive oil

• A good sprinkle of rock salt

• The Salad:

• 1/2 a head of any crisp lettuce, washed, drained and roughly chopped/torn. You can mix a little Rocket salad leaves too.

• 1/2 small red onion, peeled and thinly shredded or cut into rings

• A handful of firm cherry tomatoes

• Garnish:

• 1 lime, cut into 8 wedges

• 4 whole green chillies

• A few coriander leaves

Instructions

1. Make a marinade by blending all the ingredients into a purée.

2. Add to chicken and store overnight in an airtight container.

3. Cooking and preparing the chicken

4. Heat oven to 200°C or 400°F, gas mark 6. Oven must be hot before you put the chicken in.

5. Place chicken breast on a tray (I line it with foil, to avoid washing up), until they are cooked and have a few dark patches. This will take 10 minutes on each side, but may take longer. If you do not have an oven, you can cook chicken breast on a griddle pan or frying pan.

6. Allow to cool. Cut into bite sized pieces. Keep aside.

7. The Dressing

8. Meanwhile, place all dressing ingredients in a jar, shake vigorously and keep aside.

9. The Salad

10. Prepare all salad ingredients in a bowl and mix gently.

11. Serving

12. Divide salad between 4 plates.

13. Top with equal amount of chicken on each plate.

14. Garnish with lemon wedges, whole green chilli and a few coriander leaves.

15. Serve with dressing on the side for people to help themselves.

Notes

• Also see Salad Selection.