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Gallery Tandoori Chicken Salad Recipe Summary Servings: 6
Ingredients For Cooking and Serving 1 tablespoon vegetable oil Coarse salt and freshly ground black pepper Juice of 2 to 3 small lemons For the Salad 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 For the Marinade 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
Gallery Tandoori Chicken Salad
Recipe Summary Servings: 6
Gallery
Tandoori Chicken Salad
Tandoori Chicken Salad
Tandoori Chicken Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
Directions
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.
Reviews
Add Rating & Review 10 Ratings 5 star values: 9 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 10 Ratings 5 star values: 9 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 9 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 9 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 9 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 9 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Tandoori Chicken Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tandoori Chicken Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
