Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Grilled Tandoori Chicken Salad With Walnuts
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- #51767
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound boneless, skinless chicken breast
1/2 cup plain yogurt
1/2 cup tandoori paste
4 cups mixed salad greens
1 cup chopped walnuts
1/4 cup chopped fresh cilantro leaves
1 lime or lemon wedge
1 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.
added by
gingernorma
nutrition data
748 calories, 54 grams fat, 15 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
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