Tandoori Chicken Salad with Cucumber Raita Dressing
20min
25min
5
556
Chef's Note
For the most authentic tandoori flavor, marinate the chicken overnight if possible. If you don't have tandoori masala, you can make your own by combining equal parts cumin, coriander, paprika, ginger, garlic powder, and a pinch of cinnamon. The key to a great raita dressing is removing excess moisture from the cucumber to prevent it from becoming watery.
Tags
Ingredients
2.5 pounds boneless skinless chicken breasts
2 cups plain Greek yogurt (divided)
4 tablespoons lemon juice (divided)
6 cloves garlic cloves (divided)
2 tablespoons fresh ginger
3 tablespoons tandoori masala
1 teaspoon garam masala
1 teaspoon ground turmeric
1 tablespoon paprika
2 teaspoons ground cumin
3 teaspoons salt (divided)
1.5 teaspoons black pepper (divided)
2 tablespoons olive oil
2 large English cucumber
1/3 cup fresh mint leaves
1 cup fresh cilantro (divided)
1 teaspoon ground cumin
3 heads romaine lettuce
2 cups cherry tomatoes
1 large red onion
2 cans (15 oz each) chickpeas
5 pieces naan bread
Instructions
- 1
In a large bowl, combine 1 cup Greek yogurt, 2 tablespoons lemon juice, 4 minced garlic cloves, 2 tablespoons grated ginger, 3 tablespoons tandoori masala, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 tablespoon paprika, 1 teaspoon ground cumin, 2 teaspoons salt, and 1 teaspoon black pepper to make the tandoori marinade.
- 2
Cut 2.5 pounds chicken breasts into 1-inch cubes and add to the marinade. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- 3
Preheat oven to 425°F (220°C). Thread marinated chicken onto skewers and place on a baking sheet lined with foil. Brush with 2 tablespoons olive oil.
- 4
Bake chicken for 20-25 minutes, turning once halfway through, until chicken is cooked through and slightly charred on the edges.
- 5
While chicken is cooking, prepare the raita dressing. Grate 1 English cucumber and squeeze out excess moisture. Finely dice the second cucumber.
- 6
In a medium bowl, combine 1 cup Greek yogurt, grated cucumber, 2 tablespoons lemon juice, 2 minced garlic cloves, 1/3 cup chopped mint, 1/2 cup chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and refrigerate until ready to use.
- 7
Wash and chop 3 heads of romaine lettuce into bite-sized pieces. Halve 2 cups cherry tomatoes. Thinly slice 1 large red onion. Drain and rinse 2 cans of chickpeas.
- 8
In a large serving bowl, combine the lettuce, tomatoes, red onion, and chickpeas. Add the remaining 1/2 cup chopped cilantro.
- 9
Once chicken is done, remove from skewers and let cool slightly before adding to the salad.
- 10
Warm the 5 naan breads in the oven for 2-3 minutes.
- 11
Toss the salad with half of the raita dressing. Serve with the remaining dressing on the side and warm naan bread.
Nutrition Information (per serving)
556
53g
38g
22g
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