Best Chopped Tandoori Chicken Salad Recipes

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CHOPPED TANDOORI CHICKEN SALAD



Chopped Tandoori Chicken Salad image

I saw this featured on a slideshow from Delish. It is a great variation on a salad - the dressing is nice and has a little zip to it too! You'll want to marinate the chicken for at least an hour before cooking (but you could do it the night before to make for a fast meal the next day) - which is included in the prep time.

Provided by Starrynews

Categories     < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 cup plain yogurt
3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 lbs chicken thighs, boneless and skinless
1/2 cup plain yogurt
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon salt
1/4 cup cilantro, finely chopped
3 tablespoons white wine vinegar
2 tablespoons olive oil
cayenne pepper, to taste
2 pints small tomatoes (grape or cherry)
8 cups romaine lettuce, chopped
1 seedless European cucumber, chopped
1 (15 1/2 ounce) can chickpeas, drained and rinsed

Steps:

  • Combine the marinade ingredients and mix well: yogurt, garlic, cumin, garam masala, coriander, turmeric, salt, and pepper. Pour mixture over the chicken in a resealable plastic bag, and rub marinade into the meat. Marinate for at least one hour, and up to 24 hours.
  • When ready to prepare the salads: Place chicken on grill, discarding any extra marinade. Cook for approximately 5-6 minutes per side, turning once, until chicken is done. Meanwhile, skewer tomatoes or place in a grill basket and cook until slightly charred, about 5 minutes, stirring or turning periodically.
  • Allow chicken and tomatoes to cool.
  • Meanwhile, combine dressing ingredients and mix well: the remaining plain yogurt, cumin, garam masala, salt, cilantro, white wine vinegar, olive oil, and cayenne pepper.
  • In a large bowl, combine the romaine lettuce, cucumber, and chickpeas.
  • Chop chicken when cool enough to handle, and add chopped chicken and tomatoes to the salad.
  • Toss with dressing until all ingredients are mixed well.

TANDOORI CHICKEN SALAD



Tandoori Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup plain nonfat yogurt
2 teaspoons Garam Masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon salt
1 jalapeno chili, stemmed, seeded and finely minced (optional)
4 skinless, boneless chicken breast halves, gently flattened and cut into strips
3 cups shredded iceberg lettuce (1 small head)
3 cups shredded red cabbage (1 small head)
1 cup sliced radishes (1 bunch)
2 cups sliced cucumber (1 large)
1 small bunch scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 tablespoon vegetable oil
2 to 3 small lemons, juiced, or to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.

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