Tandoori Chicken Salad Recipes

TANDOORI CHICKEN SALAD

Tandoori Chicken Salad image

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

Ingredients

1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons
1 (3 cups) small head shredded iceberg lettuce
1 (3 cups) small head shredded red cabbage
6 (3 cups) large diced plum tomatoes
1 bunch (1 cup) sliced radishes
1 (2 cups) large sliced cucumber
1 small bunch (2 cups) large sliced scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 cup plain nonfat yogurt
2 teaspoons garam masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
Four 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips

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

Tandoori Chicken Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 cup plain nonfat yogurt
2 teaspoons Garam Masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon salt
1 jalapeno chili, stemmed, seeded and finely minced (optional)
4 skinless, boneless chicken breast halves, gently flattened and cut into strips
3 cups shredded iceberg lettuce (1 small head)
3 cups shredded red cabbage (1 small head)
1 cup sliced radishes (1 bunch)
2 cups sliced cucumber (1 large)
1 small bunch scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 tablespoon vegetable oil
2 to 3 small lemons, juiced, or to taste
Salt and freshly ground black pepper, to taste

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 CHICKEN SALAD

Tandoori Chicken Salad image

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

Ingredients

600 g chicken breast fillets
1/4 cup tandoori curry paste
400 g butternut pumpkin, sliced
cooking spray
80 g snow pea sprouts
60 g baby spinach leaves
1 medium red onion, halved and thinly sliced
1/2 cup low-fat natural yogurt
2 tablespoons lemon juice
2 tablespoons coriander, chopped
1 tablespoon tahini
1 garlic clove, crushed

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

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