Tandoori Chicken Salad with Mango and Mint Yogurt

Cut the chicken breast into cubes and marinate it with curry paste for 15 minutes. Then, fry it in 2 tablespoons of oil until it's cooked through and browned.

For the yogurt dressing, finely chop the mint leaves and mix them with the yogurt. Add a pinch of salt and mix well.

In a large bowl, mix the salad greens with the sliced onion, chopped tomatoes, and mango cubes. Season with the remaining oil and a little salt.