Tandoori Chicken Salad


- Preheat grill to high temperature. Preheat oven to 180 Degrees Celsius.
- Wash and pat dry chicken breasts
- Mix yogurt with the rest of the marinade ingredients in a bowl, season with salt and pepper.
- Marinate chicken, cover and refrigerate for 3 hours or overnight.
- Grill for 3 minutes on each side to have grill marks.
- Arrange on a baking tray, cook in the oven for 15 minutes until fully cooked.

For the Dressing

- Blend ingredients in the food processor.
- Season with salt and pepper, cover and refrigerate until the serving time.

For the Salad
- Wash and fully dry lettuce, cut into large chunks.
- Slice chicken into strips, arrange on top of the lettuce with the eggs and bread.
- On serving time, Dot with cilantro-mint dressing and garnish with shaved parmesan cheese.

Garam Masala: (cinnamon, cloves, cumin, coriander, cardamom, nutmeg)



2 chicken breasts (skinless, boneless)
1/2 cup yogurt
1/2 teaspoon garam masala powder*
1/2 teaspoon fresh ginger, minced
1/2 teaspoon paprika powder
1/8 teaspoon hot chili pepper flakes
1 tablespoon corn oil
Salt and pepper

For the cilantro mint dressing

1 cup yogurt
1/4 cup cilantro and mint leaves
1 garlic clove, minced
1 teaspoon lemon juice
Salt and pepper

For the Salad
Lettuce hearts
Boiled egg, quartered
Papadum (Indian crispy bread)
Parmesan cheese, shaved
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