Tandoori chicken salad

Ingredients for 4 servings:

• 300 g chicken breast
• 1 head of lettuce, large
• 1 carrot(s)
• 2 cups of yogurt
• 1 handful of chives, chopped
• 1 mango(s)
• 2 cloves garlic
• 2 tbsp oil
• 2 tbsp tandoori paste
• salt and pepper
• 1 avocado(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 16 minutes

This isn’t an authentic dish, but the ingredients go together really well and every forkful of lettuce tastes different. Trim, wash and dry the lettuce. Chop or grate the carrot. Put the yogurt in a bowl, press the garlic through a press, season with pepper and salt, and add the chives to the yogurt. If you have time, let it stand for an hour so everything can marinate a bit. Dice the mango and avocado. Chop the chicken breast into small pieces and marinate in the tandoori paste. If you have time, you can do this the day before. Then fry it. Arrange everything on a plate; if you like it a bit spicier, you can add chipotle sauce. This recipe serves 4 plates.