Pork and apple rissoles
25 mins
¾ cup reduced-fat natural yogurt*
2 tsp garam marsala
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground paprika
1 tsp ginger, minced
1 tsp honey
½ lemon, juiced
400g chicken tenderloins
1 head of butter lettuce (or similar soft green leaf lettuce) leaves washed
1 large cucumber halved & sliced
2 large tomatoes, cut into 6 wedges each
Dressing
4 tbsp reduced-fat natural yogurt*
¼ cup coriander, chopped
½ lemon, juiced
Pinch salt
You can swap:
Step 1
In a large bowl, whisk together the yogurt, spices, ginger, honey and lemon juice. Add the chicken and allow to marinate, covered in the fridge for 2 hours.
Step 2
Pre-heat oven to 200°C. Line an oven tray with baking paper
Step 3
Lay the chicken tenderloins on the tray so they don’t touch. Bake for 15-20 minutes or until cooked through.
Step 4
To make the dressing, place all the dressing ingredients in a small bowl and mix to combine.
Step 5
Lay the lettuce leaves on a large platter then top with the tomato, cucumber and Tandoori chicken. Drizzle with the dressing and serve.
Food safety tip: if you are taking leftovers for lunch, chicken needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.