Padma Lakshmi's Tandoori Chicken Salad

 

Padma Lakshmi's Tandoori Chicken Salad

This colorful Tandoori Chicken Salad draws inspiration from Indian flavors. It features tender chicken, crunchy veggies, and a zesty dressing. This salad blends spices and freshness, making it a delight for your palate.

 Servings: 2

Preparation Time: 15 minutes

Cooking Time: 10 minutes (for chicken)

Total Time: 25 minutes

Difficulty Level: Easy

 Why You'll Love This Recipe?

·       Flavorful: The tandoori spices give the chicken a rich flavor.

·       Healthy: It includes lean chicken, fresh veggies, and light dressing.

·       Easy to make: Ideal for a quick, tasty meal.

INGREDIENTS

·       1 lb. boneless, skinless chicken breast 

·       1/2 cup plain Greek yogurt.

·       2 tbsp tandoori masala 

·       1 tsp garam masala 

·       1 tsp cumin powder 

·       1/4 tsp cayenne pepper (optional) 

·       1/2 cup of mixed greens 

·       1/2 cup diced cucumber.

·       1/2 cup diced red bell pepper.

·       1/4 cup chopped cilantro.

·       2 tbsp lemon juice 

·       Salt and pepper to taste.

Tools & Equipment

·       Grill or skillet.

·       Large bowl 

·       Cutting board 

·       Measuring cups and spoons 

INSTRUCTIONS

1. Marinate the chicken in yogurt, tandoori masala, garam masala, cumin powder, and cayenne pepper (if using) for at least 5 minutes.

2. Grill or cook the chicken in a skillet until fully cooked.

3. Cut the cooked chicken into bite-sized pieces.

4. In a large bowl, mix mixed greens, diced cucumber, red bell pepper, and cilantro.

5. Add the cooked chicken to the bowl and mix with lemon juice.

6. Season with salt and pepper to taste.

Nutrition Facts (per serving)

v  Calories: 280 

v  Protein: 35g 

v  Fat: 10g 

v  Saturated Fat: 2g 

v  Cholesterol: 60mg 

v  Carbohydrates: 10g 

v  Fiber: 2g 

v  Sugar: 5g 

v  Sodium: 200mg 

Tips

·       Adjust the spice level: Alter the amount of cayenne pepper to fit your taste. 

·       Use leftover chicken: A great way to use leftover tandoori chicken. 

·       Add some crunch: Top with chopped nuts or seeds for added texture. 

FAQs

1. Q: Can I make this salad ahead of time?

A: It is best served fresh, but you can refrigerate it for up to 2 days.

2. Q: What type of chicken works best?

A: Boneless, skinless chicken breasts or thighs are ideal.

3. Q: Can I make this vegan salad?

A: Yes, use tofu or tempeh instead of chicken and modify the marinade.

4. Q: How do I store leftovers?

A: Keep them in an airtight container in the fridge for up to 2 days.