TANDOORI CHICKEN SALAD
Serve 4
GF, WF, EF
GF, WF, EF
6 boneless skinless Chicken Thighs
2 tablespoons Tandoori Masala paste or powder
1/2 cup whole milk Yogurt
1 teaspoon Garlic paste
1 teaspoon Ginger paste
1 Lime, juiced
1/2 teaspoon Kosher Salt
3 cups chopped Romaine Lettuce
1 small red Onion
1 Tomato
1/2 cup Cilantro
1/4 cup Olive Oil
1/4 teaspoon Kosher Salt
fresh cracked Pepper
fresh cracked Pepper
3 tablespoons Lemon Juice
1/2 teaspoon Chaat Masala
Trim chicken thighs.
Whisk yogurt, tandoori masala, garlic and ginger paste, lime juice and 1/2 teaspoon kosher salt in a bowl.
Add chicken thighs to bowl and marinate for 4-6 hours or overnight for best results.
Heat oven to 375F.
Line a baking sheet with foil.
Spray foil with nonstick spray.
Arrange chicken on foil and bake for 35-40 minutes.
Take chicken out of the oven and chop into bite size pieces while warm.
Heap chopped romaine on a platter.
Halve and thinly slice red onion.
Cut tomato into segments.
Pour olive oil, salt, pepper, lemon juice and chaat masala into a small bottle. Close the top and shake vigorously to mix.
Scatter 2 cups of chicken over romaine. Use the remaining chicken in a curry or as a filling for wraps.
Top with red onion, tomato and cilantro.
Drizzle dressing over salad and serve.
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