Chopped Tandoori Chicken Salad
photo by threeovens
- Ready In:
- 1hr 35mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Chicken
- 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
-
Dressing
- 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
-
Salad
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!