Tandoori Chicken Rice Salad

This amazing Indian-style dinner is made in single-handedly 15 minutes using tandoori chicken, rice, cherry tomato, coriander and pappadums. A family-pleasing weeknight winner.

The ingredient of Tandoori Chicken Rice Salad

• 6 650g tandoori marinated chicken skewers
• 1 red onion halved cut into thin wedges
• 450g packet basmati microwave rice
• 1 cucumber quartered lengthways thickly sliced
• 250g cherry tomatoes halved
• 1 2 x 75g bag ready to eat plain mini pappadums
• 1 4 cup well ventilated light coriander leaves chopped
• 1 3 cup plain greek style yoghurt
• 2 tbsp lemon juice
• spacious coriander to utility

The Instruction of tandoori chicken rice salad

• heat an oiled barbecue hotplate and chargrill on medium heat cook chicken skewers approaching chargrill turning for 10 minutes or until cooked through cook onion just about hotplate tossing for 5 minutes or until tender
• meanwhile cook rice following packet directions transfer to a large heatproof bowl
• separate chicken from skewers mount up cucumber tomato onion chicken pappadums and 1 2 the coriander to rice season in imitation of salt and pepper toss to combine
• total tally yoghurt lemon juice and long lasting coriander in a bowl season without difficulty taking into account bearing in mind salt and pepper relieve sustain salad once yoghurt dressing and extra coriander

Nutritions of Tandoori Chicken Rice Salad

calories: 538 467 calories
calories: 21 grams fat
calories: 8 3 grams saturated fat
calories: 48 9 grams carbohydrates
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calories: 35 7 grams protein
calories: 126 milligrams cholesterol
calories: 670 milligrams sodium
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