Tandoori Chicken with Chunky Salad and Garlic Pita Wedges

Steps

1. oven to 200°C. Line two oven trays with baking paper or preheat BBQ grill or hot plate to low to medium (if using).
2. Pat chicken dry with paper towels and rub with tandoori paste and lemon zest to coat evenly. Place on first prepared tray and bake for 15 minutes (depending on thickness), or until cooked through. Alternatively for BBQ, cut chicken into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Coat in tandoori paste and lemon zest then cook on low to medium heat for 2–3 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered in foil, for 5 minutes then slice thickly.
3. When chicken has 5 minutes cook time remaining, spread out pita breads on second prepared tray and bake for 10 minutes, or until slightly crispy. Alternatively, use BBQ grill or hot plate, and cook for about 1 minute each side, in batches if necessary. Slice pita breads into 3cm wedges and set aside.
4. Dice tomatoes and cucumber 1–2cm; finely slice lettuce. Toss all on a large platter, with a drizzle of olive oil and mint leaves just before serving. Season to taste with salt and pepper. In a small bowl mix mayonnaise and lemon juice together.
5. Toss pita wedges through salad, divide between plates and top with tandoori chicken. Dollop over lemon mayo and squeeze some lemon juice over.