INGREDIENTS:

 1/3 cup tandoori paste
 1/4 cup plain Greek-style yoghurt
 600g chicken breast fillets
 1 large mango, thinly sliced
 1 Lebanese cucumber, halved, thinly sliced
 1 small red onion, cut into thin wedges
 1 cup fresh mint leaves
 80g baby spinach
 1 lime, peeled, white pith removed, flesh finely chopped
 2 tablespoons extra virgin olive oil
 Warm naan bread, to serve (see note)

DIRECTIONS: 

1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

2. Combine paste and yoghurt in a medium bowl. Season with salt and pepper. Add chicken. Turn to coat.

3. Place chicken on prepared tray. Bake for 15 minutes or until browned and cooked through. Remove from oven. Cover loosely with foil. Stand for 5 minutes. Thickly slice.

4. Combine mango, cucumber, onion, mint, spinach and half the chicken in large bowl. Whisk lime and oil in a small bowl. Season with salt and pepper. Add to salad. Toss to coat. Place salad on a platter. Top with remaining chicken. Serve with naan bread.