Tandoori Chicken

Less than 15'

6 tbsp FAGE Total

2 tbsp Tandoori paste

2 chicken breasts, diced

1 tbsp vegetable oil

2 little gem lettuces

½ small red onion, finely sliced

Lemon wedge

  1. Blend the yoghurt and Tandoori paste together in a bowl. Add the chicken and stir until well coated. Cover and marinate in the fridge for 2 hours or overnight.
  2. Heat the oil in a large frying pan over a medium-high heat. Fry the chicken for 3-4 minutes or until cooked thoroughly through.
  3. Separate the leaves of the little gem. Using the smaller inner leaves, top each leaf with a dollop of yoghurt and a couple pieces of chicken.
  4. Add some sliced onion and a few drops of fresh lemon juice. Serve hot or cold.
  5. This recipe was created blogger <a href="http://forgetdietingforever.blogspot.co.uk/ ">Forget Dieting Forever.</a>