Rice Salad With Tandoori Chicken Skewers - cooking recipe

Ingredients

1 1/4 lb chicken breasts, cut into thin strips
3 tbsp tandoori paste
1/2 lb long-grain rice
1 1/2 lb cauliflower, broken into florets
10 None spring onions, cut on a bias
1 lb mango, cut into cubes
2 tbsp oil
1 tbsp sesame seeds
2/3 cup low-fat yogurt
2/3 cup low-fat mayonnaise
None None fresh basil, for garnish

Preparation

Brush the chicken with 2 tbsp tandoori paste. Cover and chill. Cook the rice in boiling salted water according to the package instructions. Cook the cauliflower in boiling salted water for 5 mins. Drain the rice and cauliflower and mix with the spring onions. Gently fold in the mango.
Thread the chicken strips onto wooden skewers, 3 to a skewer. Heat the oil in a frying pan and saute for 8-10 mins, until cooked through. Sprinkle with sesame seeds and remove from the heat.
To finish, mix the yogurt and mayonnaise together then divide evenly between 2 bowls. Add 1 tbsp tandoori paste to 1 bowl and mix. Swirl the tandoori dressing through the other bowl to form streaks. Serve the rice salad and chicken skewers garnished with basil and the tandoori dressing on the side.