Grilled Tandoori Chicken Salad With Walnuts
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
1 pound boneless, skinless chicken breast
1/3 cup plain yogurt
1/3 cup tandoori paste
2 2/3 cups mixed salad greens
2/3 cup chopped walnuts
1/6 cup chopped fresh cilantro leaves
2/3 lime or lemon wedge
2/3 cup spiced buttermilk dressing
Directions:
Rinse chicken breasts and set aside in a bowl.
In a separate mixing bowl, blend yogurt with tandoori paste. Pour marinade over breasts and coat evenly. Cover bowl with wrap and refrigerate for at least a half hour or overnight.
Saving marinade, cook breasts on both sides for approximately 10 minutes on a grill or in oven broiler. While grilling, brush remaining marinade over chicken breasts.
Remove breasts from heat and cool for 3 minutes. Cut chicken into 2-inch by 1-inch thick strips.
To assemble salad, arrange salad greens on serving platter. Cover greens with tandoori chicken strips. Drizzle a half cup of dressing over chicken.
Sprinkle with walnuts and cilantro and serve topped with lime or lemon wedges. Pass remaining dressing.
*You have scaled this recipe to serve/make 4 (originally served 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1630/Grilled-Tandoori-Chicken-Salad80983.shtml
Recipe ID: 51767
Nutrition:
per serving: 748 calories, 54g fat, 15g carbohydrates, 50g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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