- 6 deboned chicken thighs(skins removed)
- 1 cup Greek yoghurt (low fat is fine)
- 1½ tablespoons tandoori paste
- 2 Lebanese cucumber sliced into batons
- 2 cups baby spinach
- 1 punnet cherry tomatoes halved
- ¼ rockmelon, washed, peeled, seeds removed in 1cm
- Mix the yoghurt and tandoori paste, marinade the chicken for minimum of half an hour (preferably all day) in refrigerator
- Mix the ingredients of the dressing
- Remove the chicken from the marinade, discarding leftover marinade. Grill the chicken (turning over every 5 minutes) until well cooked
- In a salad bowl assemble the remaining ingredients: cucumber, spinach leaves, tomatoes, melon cubes
- Allow the chicken to rest for 5 minutes, then slice and serve with the salad, serve dressing either on the side, or drizzled over the salad
- Serve with naan, wraps or add mint or coriander
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