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Tandoori Chicken Salad Recipe

Tandoori Chicken Salad Ingredients

  • Tandoori Chicken Salad Recipe
    Tandoori Chicken Salad Recipe

    4 (4 oz) chicken breast halves, skinless and boneless shopping list

  • 8 cups mixed salad greens shopping list
  • 1/2 red onion, sliced thin shopping list
  • 1/2 cup raisins shopping list
  • 1/2 cup slivered almonds, blanched shopping list
  • 4 sprigs fresh mint shopping list
  • 3/4 cup canned pineapple tidbits, drained shopping list
  • 1 (8 oz) container yogurt, mango flavored shopping list
  • 2 tbsp garam masala shopping list
  • 1 tbsp curry powder shopping list
  • 1 1/2 tbsp ground cumin shopping list
  • 2 tsp lemon juice shopping list
  • 4 lime wedges shopping list

How to make Tandoori Chicken Salad

  • Combine honey mustard dressing, curry powder and ground cumin in a small sized bowl. Place in the refrigerator, covered, until ready to serve.
  • In a baking dish, stir together garam masala, yogurt, and lemon juice.
    Add the chicken to the dish, turn to coat well. Cover, and refrigerate for at least 1 hour, turning from time to time.
  • Preheat an outdoor grill at high heat. Oil the grill grate, lightly with a brush and grill chicken until done, around 6-8 minutes per side.
  • Mix together pineapple, onion, raisins, and almonds in a small sized bowl.
  • Now, in a large bowl, mix the greens with dressing and 3/4 of the pineapple mixture. Separate the salad evenly among 4 plates and sprinkle equal amounts of the almond mixture onto each salad. Place the grilled chicken on top of each, then garnish with a mint sprig and a lime wedge. Serve.
  • Tandoori Chicken Salad is ready to serve.

20 minutes to make
Serves 8

Tandoori Salad Recipe

Ingredients

  • Capsicum, deseeded and sliced 150 gm
  • Chaat masala 20 gm/4 tsp
  • Cottage cheese, cubed 160 gm/ 2/3 cup
  • Garam masala 20 gm/4 tsp
  • Lemon juice 15 ml/1 tbs
  • Lemon wedges 24
  • Onions, sliced 160 gm/ 2/3 cup
  • Pineapple slices, drained 480 gm/2 cups
  • Salad oil 240 ml/1 cup
  • Salt to taste
  • Tomatoes,
  • halved 300 gm/14-16 pieces

Method:

  • Cut cottage cheese and pineapple slices into 1 inch cubes. Add chaat masala, garam masala, lemon juice, salt and salad oil to the capsicum, onions and tomatoes. Toss well together. Skewer the vegetables, cottage cheese and pineapple cubes in turn. Cook on a slow grill for 10 minutes.

Preparation time: 30 minutes

Cooking: 15 minutes

To Serve: Remove from skewer onto a platter and serve with the lemon wedges.