Tandoori Chicken Breast Salad with Corn Salsa

We used the Tellfresh® Microsafe® 1.6 litre oblong storer with steaming rack.

Tandoori chicken breast salad ingredients:
1 chicken breast (approx 200 grams), skinned
3 teaspoons tandoori paste
¼ cup Greek-style thick yoghurt
¼ teaspoon salt

Corn salsa ingredients:
1 corn cob, husk removed
2 tablespoons red onion, finely chopped
2 tablespoons red capsicum, finely chopped
½ teaspoon chilli sauce
1 clove garlic, finely chopped
salt and pepper
1 tablespoon lemon juice Tandoori chicken breast salad method:

Serves 1 generously (or 2 if combined with other food).

Preparation time 5 minutes. Cooking time 4 minutes

Pat the chicken breast dry. Mix tandoori paste with yoghurt and spread on both sides of chicken. Put rack in storer. Place chicken on rack and leave to marinate for 15 minutes. Pour 1/3 cup hot water into the storer (pour down the side, avoiding the chicken). Put lid on storer with red vent open. Microwave for 4 minutes. Leave to rest in the storer for a further 2 minutes and then remove lid and sprinkle salt on top.

Corn salsa method:

Serves 2.

Preparation time 3 minutes. Cooking time 3 minutes.

Put rack in storer. Place corn on rack and add 2 tablespoons water. Put lid on storer with red vent open. Microwave on high for 3 minutes. Let rest for 2 minutes and then remove and cool. Cut corn from the cob and place into a serving bowl. Add the remaining ingredients. Serve the corn salsa over the chicken. If preferred, you can cut the chicken into strips and mix with the corn salsa. Serve on crisp lettuce leaves.