This is a little twist from your regular pasta salad. Flavourful pieces of Tandoori chicken mixed with colourful crunchy veggies and a nice light mayo dressing. This salad is so delicious it might just become the main meal! You can also use this Tandoori marinade to grill any kind of chicken pieces, it’s definitely a staple in our house

– Zehra, The FitNest

Ingredients

Tandoori Marinade

• 2 lbs Crescent Foods Boneless Chicken Thighs cut into 1 inch cubes
• ½ cup plain yogurt
• 3 cloves of crushed garlic
• 1 tbsp grated ginger
• 1 ½ tsp chilli powder
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• 1 tbsp tandoori powder
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp lemon juice
• ¼ cup chopped cilantro

• 1 16oz box of penne pasta
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cut spinach
• ½ rep pepper thinly sliced
• ¼ cup chopped cilantro
• ¾ cup Mayonnaise
• 2 tsp lemon juice
• Salt and pepper to taste

PREPARATION

1. Marinate chicken thigh in tandoori chicken marinade, let sit for 30 mins to 2 hrs.
2. Preheat oven to 325 degrees
3. Cook pasta according to package directions, let pasta cool completely
4. Place chicken pieces on a baking tray and bake at 325 for 20 mins and then place under broil for 3-4 minutes.
5. Chop the veggies into thin slices and place in a large bowl with the cooked pasta.
6. Cut the cooked chicken into small pieces and add to the large bowl with pasta and veggies.
7. Add in mayo, lemon juice, cilantro and salt and pepper and mix well.
8. Serve at room temperature or cold.
9. Enjoy

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