ABOUT Tandoori chicken salad with mint garlic buttermilk dressing RECIPE
Tandoori chicken is one of the most preferred and delicious chicken recipes liked by people. So follow this easy recipe of the same to make these at home.
Recipe Tags
Non-veg
Medium
Dinner Party
Punjabi
Roasting
Appetizers
Healthy
Ingredients Serving: 6
½ cup yogurt
1 tbsp ground ginger
2 tbsp ground garlic
1 serrano pepper, minced finely
1-2 tsp cayenne pepper or Indian red chili powder
1 tsp garam masala
Salt
Pepper
4 boneless, skinless chicken breasts
2 cups fresh spinach
1 cup grape tomatoes
1 english cucumber sliced thin
2-3 avocado diced
Juice of half lemon
Salt, as required
2-3 sprigs mint
½ tsp ground garlic
Juice of half lemon
1 cup fat free plain yogurt
2-3 tbsp mayonnaise(optional)
Salt
Pepper
½ tsp sesame seeds(optional)
Instructions
For the salad~
Combine yogurt ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl.
Add chicken and coat with the above ingredients.
Cover and chill. Keep for 30 minutes upto one hour.
Make dressing(below)
Preheat oven to 400°F. Take chicken out of refrigerator. Bake for 20 minutes.
Turn chicken over and bake for another 20-25 minutes until juices run clear.
Keep chicken aside.
In a large bowl, combine spinach, tomatoes, cucumber.
When chicken is cooled, slice and place over or toss with vegetables.
Stir together avocado and lemon juice. Sprinkle salt if required. Add to salad.
For the dressing~
Throw in the all ingredients from mint to pepper, leaving out sesame seeds, into a food processor or blender and blend till combined. Add upto 1/4 water to create the desired consistency for dressing.
Mix in sesame seeds.
Add to salad when serving.
Reviews (1)  
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Tandoori chicken salad with mint garlic buttermilk dressing
Tisa Jacob (Thomas)
INGREDIENTS
For the salad~
Combine yogurt ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl.
Add chicken and coat with the above ingredients.
Cover and chill. Keep for 30 minutes upto one hour.
Make dressing(below)
Preheat oven to 400°F. Take chicken out of refrigerator. Bake for 20 minutes.
Turn chicken over and bake for another 20-25 minutes until juices run clear.
Keep chicken aside.
In a large bowl, combine spinach, tomatoes, cucumber.
When chicken is cooled, slice and place over or toss with vegetables.
Stir together avocado and lemon juice. Sprinkle salt if required. Add to salad.
For the dressing~
Throw in the all ingredients from mint to pepper, leaving out sesame seeds, into a food processor or blender and blend till combined. Add upto 1/4 water to create the desired consistency for dressing.
Mix in sesame seeds.
Add to salad when serving.
INGREDIENTS
SERVING: 6
½ cup yogurt
1 tbsp ground ginger
2 tbsp ground garlic
1 serrano pepper, minced finely
1-2 tsp cayenne pepper or Indian red chili powder
1 tsp garam masala
Salt
Pepper
4 boneless, skinless chicken breasts
2 cups fresh spinach
1 cup grape tomatoes
1 english cucumber sliced thin
2-3 avocado diced
Juice of half lemon
Salt, as required
2-3 sprigs mint
½ tsp ground garlic
Juice of half lemon
1 cup fat free plain yogurt
2-3 tbsp mayonnaise(optional)
Salt
Pepper
½ tsp sesame seeds(optional)
Tandoori chicken salad with mint garlic buttermilk dressing - Reviews
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