Tandoori Chicken Salad with Mango and Mint Yogurt

Cut the chicken breast into cubes and marinate it with the tandoori paste in a bowl for about 15 minutes. Then, cook the meat in 2 tablespoons of oil until done.

For the yogurt dressing, finely chop the mint leaves, add them to the yogurt, season with salt, and mix thoroughly.

In another bowl, mix the salad mix with the sliced onion, chopped tomatoes, and mango. Season with the remaining oil and a pinch of salt.