Chopped Tandoori Chicken Salad Recipes

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GRILLED TANDOORI-SPICED CHICKEN OVER GREEN PAPAYA SALAD



Grilled Tandoori-Spiced Chicken over Green Papaya Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 30

1 whole chicken, cut into 4 sections, skin removed
1 tablespoon ground ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons paprika
1 teaspoon turmeric
5 green cardamom pods
1/2 teaspoon cayenne
1 tablespoon minced garlic
2 lemons, juiced
1/4 cup vegetable shortening
Salt and freshly ground black pepper
Yogurt sauce, as an accompaniment, recipe follows
Green Papaya Salad, as an accompaniment, recipe follows
1/2 cup plain yogurt
1 lemon, zested
1 tablespoon lemon juice
1 teaspoon minced garlic
1 tablespoon chopped cilantro
Pinch cayenne
Salt and freshly ground black pepper
2 large garlic cloves, forced through a garlic press
1/3 cup fresh lime juice
3 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon plus 1 teaspoon sugar
2 small thin fresh red or green Asian chile (1 or 2 inches long) or Serrano chile, or to taste, seeded and finely chopped (wear rubber gloves)
1 1/2 pounds green papaya, peeled, seeded, and coarsely shredded in a food processor (about 4 cups)
2 carrots, finely shredded
2/3 cup cilantro leaves, washed well and spun dry
4 tablespoons roasted peanuts, crushed

Steps:

  • With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
  • In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
  • Transfer the spices to a spice/coffee grinder and grind the spices finely.
  • Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
  • Preheat grill.
  • Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
  • Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
  • In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
  • In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
  • Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.

TANDOORI CHICKEN SALAD



Tandoori Chicken Salad image

This delicious Tandoori Chicken Salad gets a kick from fresh ginger. The recipe courtesy of Padma Lakshmi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 19

1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons
1 (3 cups) small head shredded iceberg lettuce
1 (3 cups) small head shredded red cabbage
6 (3 cups) large diced plum tomatoes
1 bunch (1 cup) sliced radishes
1 (2 cups) large sliced cucumber
1 small bunch (2 cups) large sliced scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 cup plain nonfat yogurt
2 teaspoons garam masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
Four 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips

Steps:

  • Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
  • In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.
  • Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.

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.

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.

TANDOORI CHICKEN SALAD



Tandoori Chicken Salad image

Categories     Salad     Chicken     Leafy Green     Poultry     Freeze/Chill     Picnic     Yogurt     Backyard BBQ     Lunch     Mango     Mint     Spice     Curry     Summer     Chill     Grill/Barbecue     Cinnamon     Clove     Engagement Party     Party     Coriander     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Cumin dressing:
1/4 cup Sherry wine vinegar
3 tablespoons Dijon mustard
1 1/2 tablespoons ground cumin
1 tablespoon curry powder
1/2 cup olive oil
Salad:
1 cup plain yogurt
2 tablespoons garam masala*
2 teaspoons fresh lemon juice
4 large skinless boneless chicken breast halves (about 2 pounds)
4 cups (lightly packed) chopped romaine lettuce
4 cups (lightly packed) mixed baby greens
1/2 red onion, thinly sliced
4 fresh mint sprigs
Mango Raita
4 lime wedges

Steps:

  • For dressing:
  • Whisk Sherry wine vinegar, Dijon mustard, ground cumin, and curry powder to blend in medium bowl. Add olive oil and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring dressing to room temperature and rewhisk before using.)
  • For salad:
  • Whisk yogurt, garam masala, and lemon juice in large bowl to blend. Add chicken breasts; toss to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally.
  • Prepare barbecue (medium heat). Grill chicken until juices run clear when pierced in thickest part, about 10 minutes per side. Place romaine and baby greens in large salad bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with sliced red onion, 1 fresh mint sprig, raita, and grilled chicken. Serve with lime wedges.
  • A spice mixture available at Indian markets and many supermarkets. To substitute, mix 1 1/2 teaspoons ground cumin with 1 1/2 teaspoons ground coriander, 1 teaspoon freshly ground pepper, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1/2 teaspoon cinnamon.

TANDOORI CHICKEN SALAD



Tandoori Chicken Salad image

This crowd pleasing lunch recipe comes from the January 2009 issue of "recipes +" magazine. You can use any curry paste you like ( korma, vindaloo, rogan josh, etc), or, to cut down on the fat content, you can use mild curry powder instead.

Provided by Sara 76

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

600 g chicken breast fillets
1/4 cup tandoori curry paste
400 g butternut pumpkin, sliced
cooking spray
80 g snow pea sprouts
60 g baby spinach leaves
1 medium red onion, halved and thinly sliced
1/2 cup low-fat natural yogurt
2 tablespoons lemon juice
2 tablespoons coriander, chopped
1 tablespoon tahini
1 garlic clove, crushed

Steps:

  • Place chicken fillets on a plate and brush with paste; cover with plastic food wrap. Chill for 15 minutes.
  • Heat a char grill or BBQ to high. Spray chicken and pumpkin with oil. Cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil; rest for 5 minutes. Thinly slice chicken.
  • Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
  • Add chicken and pumpkin to salad mixture; season with salt. Toss to combine. Place salad on serving plates; drizzle with dressing. Serve at once.4.

Nutrition Facts : Calories 275.5, Fat 5.2, SaturatedFat 1.5, Cholesterol 91, Sodium 201.2, Carbohydrate 19.2, Fiber 3.1, Sugar 5.1, Protein 38.3

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