Best 5 Warm Tandoori Chicken Salad 21 Day Wonder Diet Day Recipes
Tandoori chicken salad is a delectable dish that tantalizes taste buds with its smoky, charred flavors and refreshing crunch. Originating from the vibrant streets of India, this salad combines the best of both worlds: the succulent, tender chicken marinated in aromatic yogurt and spices, grilled to perfection in a traditional tandoor oven, and the crisp, vibrant greens dressed in a tangy, flavorful dressing. This recipe introduces a healthier version of this beloved dish, specially crafted for those following the 21-Day Wonder Diet. With a symphony of textures and flavors, this Warm Tandoori Chicken Salad promises to be a delightful culinary experience.
Alongside this main recipe, discover a treasure trove of additional salad recipes that cater to a variety of dietary preferences and flavor profiles. Indulge in the vibrant flavors of the Mexican Street Corn Salad, where grilled corn, black beans, and a zesty dressing come together to create a fiesta in your mouth. Delight in the simplicity and freshness of the Classic Caesar Salad, featuring crisp romaine lettuce tossed in a creamy, tangy dressing, topped with crispy croutons and shaved Parmesan cheese. Embrace the Mediterranean vibes with the Quinoa Salad, where fluffy quinoa, roasted vegetables, and a zesty lemon-herb dressing create a healthy and flavorful meal.
For those seeking a hearty and protein-packed salad, the Grilled Chicken and Avocado Salad offers a satisfying combination of grilled chicken, creamy avocado, crisp greens, and a tangy dressing. And lastly, the Asian Noodle Salad tantalizes taste buds with a blend of rice noodles, crunchy vegetables, a sweet and savory dressing, and a hint of Asian spices.
Each recipe in this collection offers a unique culinary journey, ensuring that salad lovers of all kinds can find their perfect match. Embark on this culinary adventure and delight in the flavors and textures of these delectable salads.
QUICK AND HEALTHY TANDOORI CHICKEN
This yogurt and curry marinade produces moist, tender chicken that gets charred under broiler.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
- Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.
- Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.
- Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.
TANDOORI CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
TANDOORI-STYLE CHICKEN
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers - if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
- With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
- Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
Nutrition Facts : @context http, Calories 1262, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 88 grams, Fiber 1 gram, Protein 106 grams, SaturatedFat 22 grams, Sodium 892 milligrams, Sugar 2 grams, TransFat 0 grams
TANDOORI CHICKEN SALAD
This delicious Tandoori Chicken Salad gets a kick from fresh ginger. The recipe courtesy of Padma Lakshmi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 19
Steps:
- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.
- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.
TANDOORI CHICKEN SALAD
This crowd pleasing lunch recipe comes from the January 2009 issue of "recipes +" magazine. You can use any curry paste you like ( korma, vindaloo, rogan josh, etc), or, to cut down on the fat content, you can use mild curry powder instead.
Provided by Sara 76
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken fillets on a plate and brush with paste; cover with plastic food wrap. Chill for 15 minutes.
- Heat a char grill or BBQ to high. Spray chicken and pumpkin with oil. Cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil; rest for 5 minutes. Thinly slice chicken.
- Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
- Add chicken and pumpkin to salad mixture; season with salt. Toss to combine. Place salad on serving plates; drizzle with dressing. Serve at once.4.
Nutrition Facts : Calories 275.5, Fat 5.2, SaturatedFat 1.5, Cholesterol 91, Sodium 201.2, Carbohydrate 19.2, Fiber 3.1, Sugar 5.1, Protein 38.3
Tips:
- Select the right chicken: Choose boneless, skinless chicken breasts for a lean and healthy protein option.
- Use a flavorful marinade: The marinade not only adds flavor to the chicken, but also helps to tenderize it. Make sure to marinate the chicken for at least 30 minutes, or up to overnight for best results.
- Cook the chicken properly: Overcooked chicken can be dry and tough, so be careful not to overcook it. Cook the chicken until it reaches an internal temperature of 165°F (74°C) as measured with a meat thermometer.
- Choose healthy salad ingredients: Use a variety of colorful vegetables in your salad to add flavor, texture, and nutrients. Some good options include romaine lettuce, spinach, kale, tomatoes, cucumbers, carrots, and bell peppers.
- Make a light and refreshing dressing: A simple dressing made with olive oil, lemon juice, and herbs is a great way to add flavor to your salad without adding a lot of calories or fat.
Conclusion:
Warm Tandoori Chicken Salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It is also a great way to use up leftover chicken. The combination of flavorful chicken, fresh vegetables, and light dressing creates a satisfying and nutritious meal that is sure to please everyone at the table.
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