Remember when I visited LA and got some lunch at Lemonade? Well, I loved how fresh and energizing the food was so much that I bought The Lemonade Cookbook a few days after coming home. I already missed some of the great food I had in LA and I knew I had to recreate some of the tasty dishes I had at Lemonade.
After flipping through the cookbook, a recipe for Tandoori Chicken caught my eye. I love tandoori chicken. Love it. So I wanted to make it.
And I did. I thought that it would be great to pair up the Tandoori Chicken recipe with some mixed greens and yogurt as a dressing, and I was right. One of the tastiest salads to ever grace my taste buds.
Tandoori Chicken Salad
Slightly adapted from Tandoori Chicken recipe in The Lemonade Cookbook
- 1/2 tablespoon fresh garlic
- 1 tablespoon light brown sugar
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 2 teaspoons turmeric
- 2 teaspoons sea salt
- 2 tablespoons olive or canola oil, plus 2 more
- Juice of 1 lemon
- 4 skinless boneless chicken breast halves
- 1 pack of mixed greens
- 1 cup cherry tomatoes
- 3 cups of plain yogurt
1. After getting all the ingredients ready, mix the garlic, sugar, ginger, cumin, cayenne pepper, turmeric, sea salt, oil, and lemon juice together in a mixing bowl. It should form a thick paste.
2. Spread the paste over the chicken breasts and put the chicken breasts and the paste into a large ziploc bag. Leave in the fridge to marinate over night. I let mine marinate for 24 hours, but it’s recommended the chicken marinates for at least 8.
3. When you are ready to cook the chicken, grab a skillet that is oven-safe and cook the chicken on medium-high heat. Use 2 tablespoons of oil to coat the pan and fry. If you’d like, you can finish cooking the chicken on the skillet, or after the chicken is mostly done, you can move the skillet to the oven and bake. If you plan to do the baking, bake until ready at 400 degrees F.
I mostly cooked everything on the stove and then baked the chicken for 8 minutes or so to finish cooking the chicken and to keep everything moist.
Next, I cut up the grilled chicken into pieces to throw into a salad! Then using a large mixing or salad bowl, pour in a bag of mixed greens. Then, throw in the chicken and toss until the chicken has spread through the salad evenly. Serve with a drizzle of yogurt on top, or serve with a ramekin of yogurt where you can dip chicken into the yogurt and eat!
This chicken is VERY spicy so I used a lot of yogurt! It really helped take the edge off the spices but keep everything flavorful.Yum