Tandoori Chicken Salad
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Honey Mustard Dressing1.5 tbsps
Ground Cumin1 tbsp
Curry Powder2 tbsps
Garam Masala2 tsps
Lemon Juice1 cup
Raisin4 sprigs
Mint (fresh)Directions:
1
In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder
2
Cover, and refrigerate until serving
3
In a baking dish, whisk together yogurt, garam masala, and lemon juice
4
Place chicken breasts in the dish, and turn to coat
5
Cover, and refrigerate for at least 1 hour, turning occasionally
6
Preheat an outdoor grill for high heat
7
Lightly brush oil over grill grate
8
Grill chicken until done, about 6 to 8 minutes per side
9
In a small bowl, mix together onion, raisins, almonds, and pineapple
10
In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture
11
Divide salad among 4 plates
12
Sprinkle equal amounts of reserved almond mixture over each salad
13
Top each with grilled chicken, and garnish with a mint sprig and a lime wedge