Colorful salad with Tandoori chicken

Name: Colorful salad with Tandoori chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Chicken filet; 2 TABLESPOONS Oil; 1 (45 g) Bag of Tandoori Spice; 150 g Peas; 100 g Picking salad; 100 g Oak leaf salad; 30 g Almond kernels without skin; 1 can(s) (425 ml) Peaches; 1 Lime; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Baking Powder

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Chicken filet
2 TABLESPOONS Oil
1 (45 g) Bag of Tandoori Spice
150 g Peas
100 g Picking salad
100 g Oak leaf salad
30 g Almond kernels without skin
1 can(s) (425 ml) Peaches
1 Lime
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Baking Powder

Directions

1
Wash the fillet and place in a bowl. Add 2 tablespoons of oil. Sprinkle the contents of the bag and mix so that the fillets are completely covered. Line a baking tray with baking paper. Place the fillet on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Turn occasionally.
2
Defrost the peas. Wash and drain the salad. Cut almonds into sticks. Drain the peaches and collect the juice. Cut peaches into slices. Wash the lime and dab dry. Grate the skin and squeeze the juice. Mix yoghurt, 4 tablespoons peach juice, lime peel and juice. Season to taste with salt and pepper. Take the fillet out of the oven and cut into slices. Mix salad, peas and almonds. Arrange salad with peaches and chicken filet on a plate.
3
Grate the skin and squeeze the juice. Mix yoghurt, 4 tablespoons peach juice, lime peel and juice. Season to taste with salt and pepper. Take the fillet out of the oven and cut into slices. Mix salad, peas and almonds. Arrange salad with peaches and chicken filet on a plate. Add some salad dressing. Add the rest of the sauce extra