Tandoori Chicken Salad with Mango

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

For the yogurt dressing, stir the finely chopped mint leaves into the yogurt, season with salt, and mix well.

In another bowl, combine the salad mix with onions, tomatoes, and mango. Season with the remaining oil and a little salt.