Jess’ Tandoori Chicken Salad

3 Skinless Chicken Breasts
Tandoori Seasoning
2 Lebanese cucumbers
Tin Chickpeas
1 punnet cherry tomatoes
1/4 Spanish onion, diced
Handful fresh mint
300-500gm Cous Cous, as required.

Directions:
1. Brown the chicken in a pan, sprinkled with Tandoori seasoning.
Once cooked through, set aside and chop into bite-sized cubes.
2. Combine cous cous with several cups boiling water. Simmer on low heat for
3-5mins. Set aside and cover with tea towel, 5-10mins.
3. Chop cucumber, onion, mint and tomatoes.
4. Combine chopped salad items, tandoori chicken pieces, and cous cous.
Stir through and serve! Too easy.