Tandoori Chicken Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup olive oil
- 3 tablespoons dijon mustard
- 1 cup plain yogurt
- 1 tablespoon curry powder
- 2 teaspoons fresh lemon juice
- 1 1/2 tablespoons ground cumin
- 4 lime wedges
- 1/4 cup sherry wine vinegar
- 1/2 red onion, thinly sliced
- 2 tablespoons garam masala*
- 4 large skinless boneless chicken breast halves (about 2 pounds)
- 4 cups (lightly packed) chopped romaine lettuce
- 4 cups (lightly packed) mixed baby greens
- 4 fresh mint sprigs
- mango raita
- Carbohydrate 13 g(4%)
- Cholesterol 174 mg(58%)
- Fat 37 g(56%)
- Fiber 4 g(17%)
- Protein 56 g(112%)
- Saturated Fat 6 g(32%)
- Sodium 277 mg(12%)
- Calories 603
PreparationFor dressing: Whisk Sherry wine vinegar, Dijon mustard, ground cumin, and curry powder to blend in medium bowl. Add olive oil and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring dressing to room temperature and rewhisk before using.) For salad: Whisk yogurt, garam masala, and lemon juice in large bowl to blend. Add chicken breasts; toss to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally. Prepare barbecue (medium heat). Grill chicken until juices run clear when pierced in thickest part, about 10 minutes per side. Place romaine and baby greens in large salad bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with sliced red onion, 1 fresh mint sprig, raita, and grilled chicken. Serve with lime wedges. A spice mixture available at Indian markets and many supermarkets. To substitute, mix 1 1/2 teaspoons ground cumin with 1 1/2 teaspoons ground coriander, 1 teaspoon freshly ground pepper, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1/2 teaspoon cinnamon.
