Overview
Prep time
20 mins
Cook time
20 mins
Serves
1
Ingredients
- 50g Greek yoghurt
- 2 tsp tandoori spice mix
- 2 skinless, boneless chicken thighs, cut into 5cm pieces
- 30g chopped fresh mint
- 1 tbsp white wine vinegar
- ½ cucumber
- 1 baby gem lettuce, sliced
Method
Step 1
Preheat the oven to 220C/200C fan/Gas 7. Line a baking tray with baking paper.
Step 2
Mix 50g yoghurt and 2 tsp tandoori spice together in a small bowl.
Step 3
Put the 5cm pieces of 2 skinless, boneless chicken thighs into a bowl and add ½ the yoghurt mixture. Stir to coat all the pieces, then cover and put in the fridge to marinate for at least 10 minutes.
Step 4
Add the 30g mint and 1 tsp vinegar to the remaining tandoori yogurt. Set aside.
Step 5
Remove the chicken from the marinade, place on the lined baking tray and bake in the oven for 15-20 minutes.
Step 6
Using a vegetable peeler, peel ½ cucumber into ribbons.
Step 7
Mix 1 sliced baby gem lettuce and cucumber ribbons in a bowl and drizzle over the yoghurt dressing.
Step 8
Remove the chicken from the oven, place on top of the salad and serve.
