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Tandoori chicken Caesar salads
Makes 12 Starters and mains
Ingredients
- 300g chicken breast
- 100ml coconut cream
- 2tsp tandoori paste
- grated zest and juice of 1 lemon
- 1 garlic clove, crushed
- ½tsp caster sugar
For the raita
- 150ml natural yogurt
- 1tbsp fresh mint, chopped
- 50g peeled cucumber, grated
- ¼tsp ground cumin
- pinch sugar
To serve
- 12 wooden skewers
- 3 poppadoms
- 12 glasses
- 1 little gem lettuce
- 3tbsp mango chutney
- mint leaves, to garnish
Method
Cut the chicken into 12 thin strips and place in a bowl. Add coconut cream, tandoori paste, lemon zest and juice, garlic, sugar and a little salt and pepper, toss well to combine, cover and marinate for 2 hours. Thread each slice onto a small wooden skewer.
Combine raita ingredients in a bowl, season and set aside. Carefully break the poppadoms into 12 pieces. Preheat a griddle pan and brush with oil. Cook skewers 2 minutes each side until charred and cooked through.
To serve, separate the little gem and line 12 small glasses with a single leaf. Finely shred the remaining lettuce and place a little in each glass and a little raita, some mango chutney and top with the chicken skewers. Stick a poppadom into each glass and serve drizzled with a little extra raita garnished with mint, if using.
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