• 900g Sadia Chicken Thighs, deboned
  • ⅓ cup Tandoori paste
  • ¼ cup Yoghurt
  • 1 cup Basmati rice, cooked and drained
  • 2 Cucumbers, cut into ribbons
  • 1 Mango, peeled and cubed
  • ½ Pineapple, skin removed, sliced and cubed
  • ½ cup Coriander leaves
  • 1 cup Yoghurt
  • 2 teaspoons Ground coriander
  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • 1 teaspoon Grated lemon zest
  • To taste Sea salt and freshly ground black pepper



Using a sharp knife, make 3 or 4 slashes in each of the deboned Sadia Chicken Thighs. Place the thighs in a shallow dish, or ziplock bag. Mix together the tandoori paste and yoghurt, add to the chicken and mix well to combine.


Preheat a grill plate on medium high. Cook the chicken for 5 minutes on each side, until cooked through. Remove and set aside to cool slightly and then slice thinly.


While the chicken is cooling, prepare the yoghurt dressing by whisking together all the ingredients in a small bowl.


Assemble the salad by combining the rice, cucumber, mango and pineapple on a platter. Arrange the chicken slices on the top and scatter over the coriander leaves.


Serve with the dressing on the side (ingredients 9-14)

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