Tandoori chicken rice salad

This amazing Indian-style dinner is made in only 15 minutes using tandoori chicken, rice, cherry tomato, coriander and pappadums. A family-pleasing weeknight winner.

• 6 (650g) tandoori marinated chicken skewers
• 1 red onion, halved, cut into thin wedges
• 450g packet basmati microwave rice
• 1 cucumber, quartered lengthways, thickly sliced
• 250g cherry tomatoes, halved
• 1/2 x 75g bag 'ready to eat' plain mini pappadums
• 1/4 cup fresh coriander leaves, chopped,
• 1/3 cup plain Greek-style yoghurt
• 2 tablespoons lemon juice
• Fresh coriander, to serve

Energy 2253kJ	Fat saturated 8.30g
Fat Total 21.00g	Carbohydrate sugars g
Carbohydrate Total 48.90g	Dietary Fibre 3.80g
Protein 35.70g	Cholesterol 126.00mg
Sodium 670.00mg

All nutrition values are per serve.

1. Step 1

   Heat an oiled barbecue hotplate and chargrill on medium heat. Cook chicken skewers on chargrill, turning, for 10 minutes or until cooked through. Cook onion on hotplate, tossing, for 5 minutes or until tender.

2. Step 2

   Meanwhile, cook rice following packet directions. Transfer to a large heatproof bowl.

3. Step 3

   Remove chicken from skewers. Add cucumber, tomato, onion, chicken, pappadums and 1/2 the coriander to rice. Season with salt and pepper. Toss to combine.

4. Step 4

   Combine yoghurt, lemon juice and remaining coriander in a bowl. Season well with salt and pepper. Serve salad with yoghurt dressing and extra coriander.