Tandoori Chicken Salad With Apricot-Lime Dressing

• 240 g boneless skinless chicken breasts, sliced
• 4 teaspoons tandoori paste
• 4 tablespoons natural yoghurt
• 100 g mixed salad greens
• 1 red pepper, sliced
• 2 tomatoes, cut into big wedges
• 1 teaspoon olive oil
• 2 teaspoons lime juice
• 2 teaspoons water
• 4 teaspoons apricot chutney
• 1 teaspoon sweet chili sauce
• salt
• pepper

1. Combine the chicken, tandoori paste and yoghurt and leave in refrigerator to marinate for 2 hours.
2. Prepare salad mix, red pepper and tomatoes and toss.
3. Divide salad into 2 bowls.
4. Combine olive oil, lime juice, water, apricot chutney, sweet chilli sauce and salt and pepper to make a dressing.
5. Take the chicken out of the refrigerator and cook gently.
6. Place the chicken on top of the salad.
7. Spoon the dressing on top of the chicken and serve.

chicken breasts, tandoori paste, natural yoghurt, mixed salad greens, red pepper, tomatoes, olive oil, lime juice, water, apricot chutney, sweet chili sauce, salt, pepper

Taken from www.food.com/recipe/tandoori-chicken-salad-with-apricot-lime-dressing-106552 (may not work)