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Tandoori Chicken Salad

Rich in spices & herbs

  • 2-3 lbs. boneless, skinless chicken breasts

Marinade

  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 1(1-inch) piece gingerroot, chopped or grated
  • 2 Tablespoons lemon juice
  • 1 cup plain yogurt
  • ½ Tablespoon salt
  • ¼ cup olive or vegetable oil
  • 1 Tablespoon turmeric
  • 1 Tablespoon cayenne pepper
  • ½ Tablespoon ground cumin
  • ½ Tablespoon curry powder
  • ½ Tablespoon coriander
  • ½ Tablespoon ground cinnamon
  • ½ Tablespoon paprika
  • Pinch of ground cloves
  • Pinch of allspice
  • 1 teaspoon saffron (optional)

Salad

  • 1 red bell pepper, finely diced
  • 2-3 stalks celery, finely diced Ad
  • ½ cup mayonnaise
  • salt & pepper

Place chicken in a shallow nonreactive dish

For the marinade, place all ingredients in a food processor and blend until fairly smooth. Pour over chicken. Cover with plastic wrap and marinate in refrigerator overnight. When ready to cook, preheat oven to 350 degrees. Remove chicken from marinade and place on a baking sheet. Bake for about 15 or until springy when pressed with fingertips. Let chicken cool, then dice finely.

For the salad, in a large bowl combine chicken with red pepper; celery, onion and cilantro. Add mayonnaise and stir to combine thoroughly. Adjust seasonings.

Makes 10-12 servings.

(The Culinary Center of Kansas City™ Best Recipes, First Collection)

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