2 tandoori chicken tenderloins
1 cucumber, cubed
1 large onion, diced
2 limes, juiced
8 coriander leaves, finely chopped
1 ½ cups unsweetened yoghurt or curd
1/4 tsp MA’s Pepper Powder
½ tsp salt
For a variation use Dad’s Garden Lemon Mustard
Peel potatoes, cut into medium sized pieces and boil in slightly salted water.
Drain and allow to cool.
Mix together potatoes, diced onion & diced cucumber.
Break the tandoori chicken into pieces and add to the salad.
Dressing – whisk together all the ingredients until smooth and add to the salad. Refrigerate if not consumed immediately.