Indian-Style Grilled Chicken Salad
Description
Tandoori-spiced chicken breasts are grilled and served on top of a lettuce and vegetable salad with a zesty lemon-balsamic dressing.
Ingredients
•
5 tablespoons olive oil
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3 1/2 tablespoons tandoori paste
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2 tablespoons chili powder
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2 teaspoons hot pepper sauce
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1 teaspoon lemon juice
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1/2 teaspoon ground coriander
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1/2 teaspoon ground oregano
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1 dash balsamic vinegar
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4 skinless, boneless chicken breast halves
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1/2 cup lemon juice
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2 tablespoons balsamic vinegar
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2 teaspoons hot pepper sauce
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1 teaspoon salt
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1 teaspoon ground black pepper
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4 cups chopped lettuce
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2 medium ripe tomatoes, chopped
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1 medium onion, thinly sliced
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1 cup thinly sliced carrots
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3/4 cup sliced radishes
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1/2 cup chopped green bell pepper
Directions
1
Preheat an outdoor grill for high heat and lightly oil the grate.
2
Make the chicken: Combine olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush sauce all over chicken until coated; discard any remaining sauce.
3
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
4
While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl.
5
Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl.
6
Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.