Tandoori Chicken Salad Food

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TANDOORI CHICKEN WITH MASHED CHICK PEAS AND PEPPER AND ONION SALAD



Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 22

1 cup Greek yogurt
2 inches grated ginger root
4 cloves garlic, grated, divided
1 tablespoon chili powder
2 teaspoons coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cumin
3 tablespoons plus some for drizzling extra-virgin olive oil, divided
4 boneless, skinless chicken thighs
3 boneless, skinless chicken breasts, cut across in 1/2
Salt and freshly ground black pepper
2 cans chick peas, drained
1/2 cup chicken stock
1/4 cup tahini paste
1 small red onion, very thinly sliced or 1/2-inch dice
1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice
Hot banana pepper rings, drained and chopped plus 2 tablespoons juice
Handful fresh cilantro leaves, chopped
1 lime, juiced, plus 1 lime, for garnish
4 pita breads

Steps:

  • Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
  • Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
  • Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
  • Wedge the remaining lime, reserve.
  • Warm and crisp pitas in hot oven last few minutes chicken is roasting.
  • Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.

TANDOORI CHICKEN SALAD



Tandoori Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup plain nonfat yogurt
2 teaspoons Garam Masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon salt
1 jalapeno chili, stemmed, seeded and finely minced (optional)
4 skinless, boneless chicken breast halves, gently flattened and cut into strips
3 cups shredded iceberg lettuce (1 small head)
3 cups shredded red cabbage (1 small head)
1 cup sliced radishes (1 bunch)
2 cups sliced cucumber (1 large)
1 small bunch scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 tablespoon vegetable oil
2 to 3 small lemons, juiced, or to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.

WARM TANDOORI CHICKEN SALAD (21 DAY WONDER DIET: DAY 4)



Warm Tandoori Chicken Salad (21 Day Wonder Diet: Day 4) image

This is Day 4: Dinner, on the 21 Day Wonder Diet. if you prefer not to use tenderloins, you can use 280g chicken breast, cut into strips, instead.

Provided by Sara 76

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup skim-milk natural yogurt
1/3 cup coriander, coarsley chopped
2 tablespoons lemon juice
2 small pappadams, 20g
280 g chicken tenderloins
2 tablespoons tandoori spice mix
cooking spray
100 g baby spinach leaves
130 g lebanese cucumbers, halved lengthways and sliced thickly
125 g yellow teardrop tomatoes

Steps:

  • Combine yogurt, coriander and juice in small bowl.
  • Cook pappadums in microwave oven on medium (50%) for about 40 seconds; break into pieces.
  • Sprinkle chicken with tandoori owder; spray with cooking oil. Cook chicken on heated grill plate. Slice thickly.
  • Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with pappadums, then drizzled with coriander yogurt.

CHOPPED TANDOORI CHICKEN SALAD



Chopped Tandoori Chicken Salad image

I saw this featured on a slideshow from Delish. It is a great variation on a salad - the dressing is nice and has a little zip to it too! You'll want to marinate the chicken for at least an hour before cooking (but you could do it the night before to make for a fast meal the next day) - which is included in the prep time.

Provided by Starrynews

Categories     < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 cup plain yogurt
3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 lbs chicken thighs, boneless and skinless
1/2 cup plain yogurt
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon salt
1/4 cup cilantro, finely chopped
3 tablespoons white wine vinegar
2 tablespoons olive oil
cayenne pepper, to taste
2 pints small tomatoes (grape or cherry)
8 cups romaine lettuce, chopped
1 seedless European cucumber, chopped
1 (15 1/2 ounce) can chickpeas, drained and rinsed

Steps:

  • Combine the marinade ingredients and mix well: yogurt, garlic, cumin, garam masala, coriander, turmeric, salt, and pepper. Pour mixture over the chicken in a resealable plastic bag, and rub marinade into the meat. Marinate for at least one hour, and up to 24 hours.
  • When ready to prepare the salads: Place chicken on grill, discarding any extra marinade. Cook for approximately 5-6 minutes per side, turning once, until chicken is done. Meanwhile, skewer tomatoes or place in a grill basket and cook until slightly charred, about 5 minutes, stirring or turning periodically.
  • Allow chicken and tomatoes to cool.
  • Meanwhile, combine dressing ingredients and mix well: the remaining plain yogurt, cumin, garam masala, salt, cilantro, white wine vinegar, olive oil, and cayenne pepper.
  • In a large bowl, combine the romaine lettuce, cucumber, and chickpeas.
  • Chop chicken when cool enough to handle, and add chopped chicken and tomatoes to the salad.
  • Toss with dressing until all ingredients are mixed well.

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