Recipes categories
back

Tandoori Chicken Salad


"Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing."
Original recipe yield: 8 servings.
Prep Time:
30 Minutes
Cook Time:
20 Minutes
Ready In:
1 Hour 50 Minutes
Servings:
8

INGREDIENTS:

  • 1 cup honey mustard dressing
  • 1 1/2 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
  • 1/2 red onion, thinly sliced
  • 1/2 cup raisins
  • 1/2 cup blanched slivered almonds
  • 3/4 cup drained canned pineapple tidbits
  • 8 cups mixed salad greens
  • 4 sprigs fresh mint
  • 4 wedges lime

DIRECTIONS:

  1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
  2. 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.
  3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
  4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
  5. 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.