Quick Tandoori Crumbed Chicken & Haloumi Garden Salad
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Quick Tandoori Crumbed Chicken & Haloumi Garden Salad

Quick Tandoori Crumbed Chicken & Haloumi Garden Salad

with Sweet Potato Wedges & Coconut Sweet Chilli Mayo

In this first-of-its-kind concoction, see tandoori paste and Mumbai spice blend crumb chicken tenderloins to perfection and when paired with sweet potato wedges and a garden salad, this one will become a regular on the menu.

Over 30g protein
Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount

1 packet


(Contains Milk;)

1 sachet

brown mustard seeds

(Contains Gluten, Wheat;)



1 packet

tandoori paste

1 packet

chicken tenderloins

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 bag

mixed salad leaves


sweet potato

1 punnet

snacking tomatoes

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

½ tsp


1 tsp

plain flour

(Contains Gluten;)

1 drizzle

white wine vinegar


Nutritional Values

Energy (kJ)3881 kJ
Fat46.6 g
of which saturates17 g
Carbohydrate63.2 g
of which sugars20.2 g
Protein64.2 g
Sodium2415 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, add haloumi and cover with water to soak.

TIP: If your oven tray is crowded, divide wedges between two trays.


• Halve snacking tomatoes. Thinly slice cucumber. • In a medium bowl, combine tandoori paste, the honey, plain flour and a pinch of salt. Add chicken tenderloins and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Add chicken to the seasoned panko in batches, pressing to coat. Transfer to a plate. • Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks.


• When the wedges have 10 minutes remaining, in a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate. • Cook chicken, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate.

TIP: The chicken is cooked when it is no longer pink inside.


• In a medium bowl, combine cucumber, haloumi, snacking tomatoes, salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide tandoori chicken, sweet potato wedges and garden salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!