Best 6 Tandoori Chicken Salad Recipes

GRILLED TANDOORI-SPICED CHICKEN OVER GREEN PAPAYA SALAD

Steps:

• With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
• In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
• Transfer the spices to a spice/coffee grinder and grind the spices finely.
• Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
• Preheat grill.
• Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
• Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
• In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
• In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
• Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.

TANDOORI CHICKEN SALAD

Steps:

• Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.

CHOPPED TANDOORI CHICKEN SALAD

Steps:

• 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.

WARM TANDOORI CHICKEN SALAD (21 DAY WONDER DIET: DAY 4)

Steps:

• Combine yogurt, coriander and juice in small bowl.
• Cook pappadums in microwave oven on medium (50%) for about 40 seconds; break into pieces.
• Sprinkle chicken with tandoori owder; spray with cooking oil. Cook chicken on heated grill plate. Slice thickly.
• Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with pappadums, then drizzled with coriander yogurt.

TANDOORI CHICKEN SALAD

Steps:

• For 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.

TANDOORI CHICKEN SALAD

Steps:

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