Tandoori Chicken Salad

Name: Tandoori Chicken Salad
Ingredients: 4 chicken breast, skinless and boneless; Marinade for Tandoori Chicken:; 2 cloves garlic; 1 inch piece ginger, peeled and chopped; 1 tbsp. lemon juice or vinegar; 1 tsp garam masala; 1 tsp. chilli powder, adjust to taste.; Salt to taste; 1/2 cup natural yoghurt or dahi; 2 tbsp. oil; Dressing for the salad:; 4 tbsp. cider or wine vinegar; 1 tbsp. whole grain mustard; 1 tsp. roast cumin, coarsely ground; 1 tbsp. curry powder; 2 tbsp. olive oil; A good sprinkle of rock salt; The Salad:; 1/2 a head of any crisp lettuce, washed, drained and roughly chopped/torn. You can mix a little Rocket salad leaves too.; 1/2 small red onion, peeled and thinly shredded or cut into rings; A handful of firm cherry tomatoes; Garnish:; 1 lime, cut into 8 wedges; 4 whole green chillies; A few coriander leaves

Mamta Gupta

Indian Main Meat Starter

This chicken salad has a spicy twist to it. You can use leftover tandoori chicken. It can be served as a summer salad or used as a filling for Naan, Taco or Pitta, or as a sandwich filling. You can make it with turkey too.

Serves 4.

Ingredients

4 chicken breast, skinless and boneless
Marinade for Tandoori Chicken:
2 cloves garlic
1 inch piece ginger, peeled and chopped
1 tbsp. lemon juice or vinegar
1 tsp garam masala
1 tsp. chilli powder, adjust to taste.
Salt to taste
1/2 cup natural yoghurt or dahi
2 tbsp. oil
Dressing for the salad:
4 tbsp. cider or wine vinegar
1 tbsp. whole grain mustard
1 tsp. roast cumin, coarsely ground
1 tbsp. curry powder
2 tbsp. olive oil
A good sprinkle of rock salt
The Salad:
1/2 a head of any crisp lettuce, washed, drained and roughly chopped/torn. You can mix a little Rocket salad leaves too.
1/2 small red onion, peeled and thinly shredded or cut into rings
A handful of firm cherry tomatoes
Garnish:
1 lime, cut into 8 wedges
4 whole green chillies
A few coriander leaves

Instructions

Make a marinade by blending all the ingredients into a purée.
Add to chicken and store overnight in an airtight container.
Cooking and preparing the chicken
Heat oven to 200°C or 400°F, gas mark 6. Oven must be hot before you put the chicken in.
Place chicken breast on a tray (I line it with foil, to avoid washing up), until they are cooked and have a few dark patches. This will take 10 minutes on each side, but may take longer. If you do not have an oven, you can cook chicken breast on a griddle pan or frying pan.
Allow to cool. Cut into bite sized pieces. Keep aside.
The Dressing
Meanwhile, place all dressing ingredients in a jar, shake vigorously and keep aside.
The Salad
Prepare all salad ingredients in a bowl and mix gently.
Serving
Divide salad between 4 plates.
Top with equal amount of chicken on each plate.
Garnish with lemon wedges, whole green chilli and a few coriander leaves.
Serve with dressing on the side for people to help themselves.

Notes

Also see A Collection of Salad Recipes.