Tandoori Chicken Salad

• 1/2 cup tandoori paste
• 1/2 cup yogurt
• 1 1/2 lb chicken thigh fillets
• 1 tbsp olive oil
• 2 oz baby spinach
• 1 None Persian cucumber, sliced
• 9 oz small plum tomatoes
• 2 None green onions, sliced
• 1 tbsp fresh mint leaves
• None None Dressing
• 1 tbsp olive oil
• 1/3 cup plain yogurt
• 1/4 cup lemon juice
• None None naan bread, to serve

1. Whisk together tandoori paste and yogurt. Add chicken thigh fillets and mix to coat in yogurt mixture. Cover and chill for at least 1 hour, or overnight.
2. Heat oil in a large nonstick frying pan. Cook chicken over medium heat for 4-5 mins per side, or until browned and cooked through. Remove from heat and slice.
3. Meanwhile, combine spinach, cucumber, tomatoes, green onions and mint. Set aside.
4. To make the dressing, whisk together all ingredients. Season then drizzle over salad. Top with chicken and serve with naan.

tandoori paste, yogurt, chicken thigh, olive oil, baby spinach, cucumber, tomatoes, green onions, mint, dressing, olive oil, plain yogurt, lemon juice, bread

Taken from recipes-plus.com/api/v2.0/recipes/30882 (may not work)