Tandoori Chicken Salad

Tandoori Chicken Salad

4
IIJUAN12 0

"Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing."

Ingredients

1 h 50 m {{adjustedServings}} servings 348 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
  2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
  4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
  5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.
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Reviews

4
  1. 5 Ratings

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I used pre-cooked grilled chicken strips and just used plain honey mustard dressing, and I REALLY liked it. It was super easy and MUCh tastier than my normal boring vegetable salads!

I think you can make it more 'authentic' as far as making it a Tandoori chicken with the following: Add some tandoori masala (dry or paste) in the marinating process, and remove the honey musta...

I am new to Indian-style cooking, so I can't comment on the authenticity. I followed the recipe very closely, until assembly. The marinade is wonderfully fragrant, and the finished chicken wou...