Tandoori Chicken Salad

Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 348 Calories

Ingredients

• ½ cup raisins
• ½ cup blanched slivered almonds
• 2 teaspoons lemon juice
• 1 tablespoon curry powder
• 4 (4 ounce) skinless, boneless chicken breast halves
• 8 cups mixed salad greens
• ½ red onion, thinly sliced
• 4 sprigs fresh mint
• 1 ½ tablespoons ground cumin
• 4 wedges lime
• 2 tablespoons garam masala
• 1 cup honey mustard dressing
• 1 (8 ounce) container mango yogurt
• ¾ cup drained canned pineapple tidbits

Recipe Instructions

Step 1

In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.

Step 2

In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.

Step 3

Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.

Step 4

In a small bowl, mix together onion, raisins, almonds, and pineapple.

Step 5

In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.