Make a Tandoori Chicken and slice it, then serve on a salad dressed with a creamy curry dressing.
4 Tandoori Chicken, grilled or baked
1/3 cup yogurt
1/4 cup mayonnaise
1/4 cup mango chutney
2 tablespoons milk
1 (9-ounce) package mixed salad greens
1 pint cherry tomatoes
3 green onions, chopped
Prepare Tandoori Chicken and let rest.
In a small bowl, combine yogurt, mayonnaise, chutney, and milk and mix with wire whisk. Toss half of the dressing with the salad greens and place on plates.
Divide cherry tomatoes and green onions over greens. Top with chicken slices, then drizzle with remaining dressing; serve immediately.
*photo not mine