Tandoori chicken salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat grill on high. Line a baking tray with foil. Slice chicken, discarding skin and bones. Shred remaining meat.

Step 2

Pat dry chickpeas with paper towel. Mix tandoori paste with 1 tbs oil in a bowl. Add chickpeas and toss well to coat. Spread over one half of baking tray. Brush each naan with 1 tbs oil and place on other side of tray. Cook under grill for 3-4 minutes, stirring chickpeas and turning naan halfway, or until naan bread is toasted and golden.

Step 3

To make the mint dressing, process mint, lemon juice and oil in a food processor until smooth. Season. Transfer to a bowl.

Step 4

In a large bowl, combine chicken, chickpeas, cucumber, spinach and onion. Drizzle over remaining oil and toss gently to combine.

Step 5

Spread yoghurt over base of a large serving platter. Pile salad on top. Drizzle over mint dressing. Scatter over extra mint, and serve with naan.