Tandoori Chicken Salad

Dice the chicken and marinate it in the curry paste for 15 minutes. Then cook it in a pan with 2 tablespoons of olive oil until fully cooked through.

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

In another bowl, combine the mixed greens with the onion, tomato, and mango, then add the remaining olive oil and season with salt.