Tandoori Chicken & Bean Salad

Serves 10

Ingredients:

SALAD

• 50g Barker’s Professional Tandoori Paste

• 50g natural yoghurt

• 5 medium chicken breasts

• 400g fresh round green beans, cut into even lengths

• 200g mung bean sprouts

• 200g cherry tomatoes, halved

• 50g baby spinach leaves

• 100g roasted peanuts or cashew

• 1 red onion, sliced thinly

TANGY DRESSING

• ½ cup balsamic vinegrette (1 part balsamic vinegar to 4 parts olive oil)

• ½ cup orange juice

• 1 tsp minced chilli

• 60ml Barker’s Professional Mango Smoothie Base

Method:

SALAD

1. Mix the Barker’s Professional Tandoori Paste and yoghurt in a bowl. Add the chicken breasts and coat evenly.

2. Cover and marinade in the chilller for 2 hours or overnight.

3. Grill or bake the chicken until cooked through and rest.

4. Blanch green beans in boiling, salted water and refresh.

5. Slice the cooked chicken.

6. In a large bowl add all the ingredients together and toss.  Serve in wide bowls with a tangy dressing.

TANGY DRESSING

1. Whisk all ingredients together. Correct the seasoning using salt, pepper and lemon juice.

This Recipe Uses: