Recipe

Tandoori Chicken Salad Recipe

	Pamela / All my dishes 3 years, 5 months ago Not your same old chicken salad. Definitely a more zesty version here. Raisins, pineapple, mint sprigs, and more. Topped with a tangy Indian-style dressing. Requires a bit of work, but well worth the effort! Prep:30m Cook:20m Servings:8	Pamela
	tandoori chicken salad

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Ingredients

4 (4 oz) chicken breast halves, skinless and boneless

8 cups mixed salad greens

1/2 red onion, sliced thin

1/2 cup raisins

1/2 cup slivered almonds, blanched

4 sprigs fresh mint

3/4 cup canned pineapple tidbits, drained

1 (8 oz) container yogurt, mango flavored

2 tbsp garam masala

1 tbsp curry powder

1 1/2 tbsp ground cumin

2 tsp lemon juice

4 lime wedges

Directions

Combine honey mustard dressing, curry powder and ground cumin in a small sized bowl. Place in the refrigerator, covered, until ready to serve.

In a baking dish, stir together garam masala, yogurt, and lemon juice. Add the chicken to the dish, turn to coat well. Cover, and refrigerate for at least 1 hour, turning from time to time.

Preheat an outdoor grill at high heat. Oil the grill grate, lightly with a brush and grill chicken until done, around 6-8 minutes per side.

Mix together pineapple, onion, raisins, and almonds in a small sized bowl.

Now, in a large bowl, mix the greens with dressing and 3/4 of the pineapple mixture. Separate the salad evenly among 4 plates and sprinkle equal amounts of the almond mixture onto each salad. Place the grilled chicken on top of each, then garnish with a mint sprig and a lime wedge. Serve.

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