The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Tandoori Skewers with Avocado & Corn Salad
tikka paste & yogurt coated chicken, lime chilli coriander dressing for quinoa salad, toasted flaked almonds.
Prep in 10
High protein
1/3 daily fibre
New
6 plants
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 10g flaked almonds (use half) (Nuts)
- 1 avocado (use half)
- 4 skewers
- 0.5 tsp chilli flakes (use half)
- 1 tbsp tandoori spice blend (use half) (Turmeric, Coriander, Smoked Paprika, Cumin, Ginger)
- 20g rocket (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 80g quinoa (use half) (quinoa (100%))
- 150g British Free Range chicken thighs
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 696
Protein: 43g
Carbs: 39g
Fat: 42g
Ingredients
- 1 unwaxed lime
- 4 skewers
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp tandoori spice blend (Turmeric, Coriander, Smoked Paprika, Cumin, Ginger)
- 10g flaked almonds (Nuts)
- 1 handful of fresh coriander
- 1 avocado
- 20g rocket
- ½ tsp chilli flakes
- 140g sweetcorn (sweetcorn, water, salt)
- 300g British Free Range chicken thighs
- 80g quinoa (quinoa (100%))
Nutritional Information
Calories: 685
Protein: 43g
Carbs: 39g
Fat: 41g
Chicken Tandoori Skewers with Avocado & Corn Salad
tikka paste & yogurt coated chicken, lime chilli coriander dressing for quinoa salad, toasted flaked almonds.
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Cooking Instructions
- Heat a large frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain and rinse under cold water.
- Dice the chicken into 2-3cm chunks. Place in a bowl and mix with the yoghurt and tandoori spice. Season with sea salt and black pepper. Thread the chicken onto skewers.
- Reheat the frying with 1/2 tsp oil on medium heat. Add the skewers and cook for 10-14 mins, turning once, until cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Meanwhile, make the salad. Dice the avocado into 2cm cubes. Drain the sweetcorn. Roughly chop the coriander. Wipe the quinoa pan clean and add the avocado, rocket, sweetcorn, cooked quinoa, half the coriander and season with sea salt. Toss together gently.
- Serve the salad on plates. Top with the skewers, almonds and remaining coriander.
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