Cooking Index - Cooking Recipes & IdeasTandoori Chicken Salad Recipe - Cooking Index

Tandoori Chicken Salad

Type: Chicken, Poultry
Courses: Salads
Serves: 6 people

Recipe Ingredients

4   Boneless skinless chicken breast halves - gently flattened
  And cut into strips
  For The Yogurt Marinade
1 cup 237mlPlain nonfat yogurt
2 teaspoons 10mlGaram Masala powder
1 teaspoon 5mlGround ginger
1 teaspoon 5mlMinced garlic
1 teaspoon 5mlGround turmeric
1 teaspoon 5mlSalt
1   Jalapeño chile - stemmed, seeded,
  And finely minced (optional)
  For The Salad
3 cups 711mlShredded iceberg lettuce - (1 small head)
3 cups 711mlShredded red cabbage - (1 small head)
1 cup 237mlSliced radishes - (1 bunch)
2 cups 474mlSliced cucumber - (1 large)
1   Small bunch scallions - minced
1 cup 16g / 0.6ozCilantro leaves - (loosely packed) - finely chopped
1 1/2 cups 219g / 7.7ozDiced jicama
  Assembly
1 tablespoon 15mlVegetable oil
2 tablespoons 30mlLemons - (to 3 or to taste) - juiced (small)
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A53) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.