Take your favourite part of Indian takeaway (tandoori chicken!) the best handheld dinner around (tacos, of course) and you have the recipe for the next big thing in fusion food. With one bite of this crunchy salad, tender, lightly charred chicken and creamy yoghurt sauce you'll get what we're taco-ing about
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
Slice the chicken breast into 1 cm strips. In a medium bowl, combine the chicken strips and tandoori paste. Add a drizzle of olive oil, salt (see ingredients list) and a pinch of pepper and toss to coat. TIP: If possible, let the chicken marinate for 10-15 minutes to develop the flavours.
Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people. Shred the cos lettuce. Cut the Roma tomato into 1 cm chunks. Cut the cucumber in half lengthways then slice into 0.5 cm batons. TIP: Slice the cucumber into 0.5 cm half-moons if you’d prefer.
In a small bowl, combine the Greek yoghurt and lemon juice. Add a drizzle of olive oil and season to taste with salt and pepper. Mix well and set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Once hot, add the tandoori chicken and cook for 4-5 minutes, tossing regularly, until the chicken is browned all over and cooked through. TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Divide the mini tortillas between plates. Add the cos lettuce, tomato and cucumber to the tortillas. Top with the charred tandoori-style chicken and drizzle with the lemon yoghurt.