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Indian-Style Grilled Chicken Salad
Indian-Style Grilled Chicken Salad
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Grilled Tandoori chicken on a fresh veggie salad with zesty lemon-balsamic dressing.
Ingredients:
  • 5 tablespoons olive oil
  • 3.5 tablespoons tandoori paste
  • 2 tablespoons chili powder
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon lemon juice
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground oregano
  • 1 dash balsamic vinegar
  • 4 skinless, boneless chicken breast halves
  • 0.5 cup lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ground black pepper
  • 4 cups chopped lettuce
  • 2 medium ripe tomatoes, chopped
  • 1 medium onion, thinly sliced
  • 1 cup thinly sliced carrots
  • 0.75 cup sliced radishes
  • 0.5 cup chopped green bell pepper
Instructions:
  • Prepare the outdoor grill by preheating it on high heat and lightly oiling the grate.
  • Prepare the chicken marinade by mixing olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush the marinade generously over the chicken until fully coated. Dispose of any excess marinade.
  • Grill chicken until fully cooked through, juicy, and reaches an internal temperature of 165 degrees F, about 10-15 minutes. Remove from the grill and slice.
  • Prepare the dressing while the chicken cooks by combining lemon juice, vinegar, hot sauce, salt, and pepper in a small bowl.
  • Prepare a vibrant salad by tossing together crisp lettuce, juicy tomatoes, fragrant onion, sweet carrots, crunchy radishes, and colorful bell pepper in a spacious mixing bowl.
  • Take the grilled chicken off the grill, slice it, and mix it with the salad. Drizzle the dressing over the salad and lightly toss to ensure everything is coated evenly.

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