Chicken Tandoori Salad

Cut the chicken meat into cubes and marinate in a bowl with tandoori paste for 15 minutes. Then fry it in 2 tablespoons of oil until fully cooked.

For the yogurt dressing, use finely chopped mint leaves, add them to the yogurt, season with salt, and mix well.

In another bowl, mix the salad greens with onion, tomatoes, mango, and season with the remaining oil and a pinch of salt.