Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing Recipe

Name: Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 cups Yogurt; 1 Tablespoon Ground Ginger; 2 Tablespoons Ground Garlic; 1 whole Serrano Pepper, Minced Finely; 2 teaspoons Cayenne Pepper Or Indian Red Chili Powder; 1 teaspoon Garam Masala; Salt And Pepper; 4 whole Boneless, Skinless Chicken Breasts; 2 cups Fresh Spinach; 1 cup Grape Tomatoes; 1 whole English Cucumber, Sliced Thin; 1 whole Avocado, diced; 2 teaspoons Lemon Juice; Salt As Required; FOR THE DRESSING:; 2 sprigs Mint; 1/2 teaspoons Ground Garlic; 2 teaspoons Lemon Juice; 1 cup Fat-free Plain Yogurt; 3 Tablespoons Mayonnaise; Salt And Pepper; 1/2 teaspoons Sesame Seeds

Servings: persons

FOR THE SALAD:
1/2 cups Yogurt
1 Tablespoon Ground Ginger
2 Tablespoons Ground Garlic
1 whole Serrano Pepper, Minced Finely
2 teaspoons Cayenne Pepper Or Indian Red Chili Powder
1 teaspoon Garam Masala
Salt And Pepper
4 whole Boneless, Skinless Chicken Breasts
2 cups Fresh Spinach
1 cup Grape Tomatoes
1 whole English Cucumber, Sliced Thin
1 whole Avocado, diced
2 teaspoons Lemon Juice
Salt As Required
FOR THE DRESSING:
2 sprigs Mint
1/2 teaspoons Ground Garlic
2 teaspoons Lemon Juice
1 cup Fat-free Plain Yogurt
3 Tablespoons Mayonnaise
Salt And Pepper
1/2 teaspoons Sesame Seeds

1
For the salad:
2
Combine yogurt, ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl. Add chicken and coat. Cover and chil for 30 minutes to 1 hour.
3
Preheat oven to 400u00b0F. Take chicken out of refrigerator. Bake for 20 minutes. Turn chicken over and bake for another 20-25 minutes until juices run clear. Set chicken aside to cool.
4
In a large bowl, combine spinach, tomatoes, cucumber.
5
When chicken has cooled, slice and place over or toss with vegetables. Stir together avocado and lemon juice. Sprinkle salt if required. Add to salad.
6
For the dressing:
7
Using a food processor or blender, blend all dressing ingredients except sesame seeds. Add up to 1/4 cup water to reach the desired consistency. Stir in sesame seeds. Add to salad when serving.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 cups Yogurt, 1 Tablespoon Ground Ginger, 2 Tablespoons Ground Garlic, and more.

Yes, Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing

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