Indian Style Grilled Chicken Salad Recipes

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INDIAN-STYLE GRILLED CHICKEN SALAD



Indian-Style Grilled Chicken Salad image

Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.

Provided by Aisha

Categories     Salad

Time 55m

Yield 4

Number Of Ingredients 20

2 teaspoons hot pepper sauce
2 tablespoons chili powder
½ teaspoon ground coriander
3 ½ tablespoons tandoori paste
½ teaspoon ground oregano
1 dash balsamic vinegar
1 teaspoon lemon juice
5 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ cup lemon juice
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chopped lettuce
2 ripe tomatoes, chopped
1 onion, thinly sliced
¾ cup sliced radishes
1 cup thinly sliced carrots
½ cup chopped green bell pepper

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
  • Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
  • For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 24.6 g, Cholesterol 67.2 mg, Fat 21.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 1500.7 mg, Sugar 12.5 g

GRILLED THAI CHICKEN SALAD



Grilled Thai Chicken Salad image

"My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus," writes Grace Kunert of Salt Lake City, Utah. "This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup hot water
2 tablespoons lime juice
3/4 cup sweetened shredded coconut
2 teaspoons curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
4 cups torn mixed salad greens
1/2 medium sweet red pepper, julienned
1/2 cup canned bean sprouts, rinsed and drained
1/2 cup fresh sugar snap peas
DRESSING:
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons coconut milk
2 tablespoons reduced-fat creamy peanut butter
4 teaspoons sugar

Steps:

  • In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. Lightly oil the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170°. , In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.

Nutrition Facts : Calories 261 calories, Fat 9g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 936mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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