Tandoori Chicken Salad recipe
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Ingredients
- 1 cup honey mustard dressing 1 ½ tablespoons ground cumin 1 tablespoon curry powder 1 (8 ounce) container mango yogurt 2 tablespoons garam masala 2 teaspoons lemon juice 4 (4 ounce) skinless, boneless chicken breast halves ½ red onion, thinly sliced ½ cup raisins ½ cup blanched slivered almonds ¾ cup drained canned pineapple tidbits 8 cups mixed salad greens 4 sprigs fresh mint 4 wedges lime
Nutrition Info
- 348.3 caloriescarbohydrate: 28.3 gcholesterol: 38.6 mgfat: 20.1 gfiber: 3.9 gprotein: 17.4 gsaturatedFat: 2.6 gservingSize: -sodium: 235.9 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Tandoori Chicken Salad
Directions
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In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
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.
Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
In a small bowl, mix together onion, raisins, almonds, and pineapple.
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.