Warm Tandoori Chicken Salad

Super low fat and super yummy courtesy of WeightWatchers.

Warm Tandoori Chicken Salad

1/3 cup (95g) skim-milk natural yogurt

1/3 cup coarsely chopped fresh coriander

2 tablespoons lemon juice

6 small pappadums (20g)

280g chicken tenderloins

2 tablespoons tandoori powder (or tandoori paste bought from the supermarket marinated with yogurt as per instructions on jar)

cooking-oil spray (no need if marinated from jar)

100g baby spinach leaves

1 lebanese cucumber (130g), halved lengthways, sliced thickly

125g cherry tomatoes

1. Combine yogurt, coriander and juice in small bowl.

2. Cook pappadums in microwave oven on Medium (50%) for about 40 seconds; break into pieces.

3. Sprinkle chicken with tandoori powder, spray with cooking oil. Cook chicken on heated grill plate (or grill or barbeque). Slice thickly.

4. Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with papadums, then drizzled with coriander yogurt.

Tasty!