Solo: Tandoori Chicken Salad

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Solo: Tandoori Chicken Salad

Red onion and roasted cherry tomato salad, topped with tandoori chicken fillets.

Ingredients to serve 1

  • 150g x chicken fillets
  • ¼ tbsp x Tandoori Spice Mix
  • ¾ tbsp x olive oil (from your pantry, for the marinade)
  • 30ml x yoghurt
  • 100g x cherry tomatoes – cut in half
  • ⅛ x lemon
  • ¼ x cucumber
  • ¼ x chilli – deseed & chop
  • ¾ tbsp x olive oil (from your pantry, for the dressing)
  • 5g x fresh mint – strip off leaves, discard stalks
  • ¼ head x lettuce – separate the leaves
  • 20g x baby spinach
  • ¼ x red onion – slice thinly
  • 1 tbsp x cashew nuts – chop roughly
  • 100g x Sweet Potato Chunks
  • 10ml x Honey
  • butter (from your pantry)
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Chicken: Place the chicken fillets in a bowl and add the Tandoori Spice Mix with olive oil (see quantity above for the marinade). Mix in the yoghurt. Set aside to marinate.

Step 2

Cherry tomatoes: Preheat the oven to 200°C. Toss your sweet potato chunks in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 15-18 minutes until lightly browned and tender. Place the cherry tomatoes on a tin foil-lined baking tray with a drizzle of olive oil and salt and pepper. Roast in the oven for 15-20 minutes until golden and cooked – slightly charred. Remove from the oven and set aside to cool down.

Step 3

Preparation: Prepare all ingredients as indicated above.

Step 4

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice. Set aside.

Step 5

Cucumber: Cut into matchsticks – here’s how: cut the ends off the cucumber, then slice the four edges around the seeds. Cut these edges in half crossways, then lay them down flat and cut lengthways into matchsticks. Discard the core containing the seeds.

Step 6

Chicken: Place a large frying pan on medium-high heat with a knob of butter and a drizzle of olive oil. When the pan is hot, add the chicken fillets. Cook for 5 minutes until the chicken fillets are golden and cooked. Season with salt and pepper to taste, if necessary. Remove from the pan and set aside to cool down slightly.

Step 7

Dressing: Mix together the lemon juice, lemon zest, chilli (optional), honey and whisk in the olive oil (see quantity above for the dressing). Chop the mint finely and add to the dressing.

Step 8

Salad: Mix together the lettuce, baby spinach, cucumber and red onion slices. Top the salad with the cashew nuts and the roasted sweet potato and cherry tomatoes.

Step 9

Serve the salad topped with the chicken. Drizzle over the dressing.