Tandoori Chicken Salad Recipe
A Great Way to Spice Up Chicken Salad
Servings: 4 servings
Ingredients
For the Tandoori Chicken
- 2 boneless chicken breasts
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 2 cloves garlic minced
- salt and pepper to taste
For the Chicken Salad
- 1 handful dried cherries dried cranberries or raisins work well too
- 1 handful roasted candied walnuts chopped
- mayonnaise to taste
- salt and pepper to taste
Instructions
Marinate the Chicken
- Combine yogurt, lemon juice, vegetable oil, garam masala, cumin, coriander, paprika, turmeric, ground ginger, minced garlic, salt, and pepper in a large bowl.Add the chicken breasts, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
Cook the Chicken
- Preheat your grill or oven to 400°F (200°C).
- Remove the chicken from the marinade and grill or bake for 20-25 minutes, turning halfway through, until it is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for 20 minutes, then cut it up into bite-sized pieces.
Prepare the Chicken Salad
- Add some dried cherries, candied walnuts, and a couple of tablespoons of mayonnaise to the chicken. Adjust the amount of mayo depending on how you like your chicken salad.
- Season with salt and pepper and stir carefully to combine all the ingredients. Taste and adjust with extra sauce and/or salt & pepper.
- You can serve it right away or let it sit for a while in the refrigerator so the flavors meld together. Serve it on any bread you like or a fresh bed of greens.