Sunday, April 19, 2015

Tandoori Chicken Salad With Tomato and Cucumber Raita

Now THIS is what a salad should be.
Tons of flavor, different textures, hearty and filling, colorful, and overall a feast for the eyes. 
Normally I'm  not a huge fan of salad. I eat it because "it's good for me". Bah-humbug. Why can't chocolate cake be good for me?
Anyway.... knowing that I should include more salads in my diet I try to make them fun and interesting. Sue and I have done tons of salads-as-meals. (Just search "salad" in the bar at the top corner to see all our offerings, or hit the "salad" button under labels at the side of the blog.)
This one is definitely a keeper.
Indian spices, veggies, and chicken make this a fresh, new, and very tasty addition to your dinner rotation. Plus, you get a HUGE portion for only 417 calories. 
(According to Myfitnesspal one serving - and recipe only makes one serving! - it is 417 calories, 17 carbs, 7 fat, 56 protein (whaaaaaaaat!), and 6 fiber.)

Tandoori Chicken Salad With Tomato and Cucumber Raita

Tandoori Chicken
1/2 pkg Clubhouse Tandoori Seasoning
1/2 cup 0 fat Greek yogurt, plain
1 boneless, skinless chicken breast, cut into strips

1/4 cup 0 fat Greek yogurt, plain
1/2 cup cucumber, peeled and seeded, finely diced
1/4 cup tomato, seeded, finely chopped
1/4 cup red onion, finely diced
1/4 tsp cumin
1/8 tsp coriander
salt & pepper

3 cups baby spinach, chopped
1 cup lettuce, shredded
1/2 cucumber, sliced

Prepare Tandoori chicken - Mix together the Tandoori seasoning and Greek yogurt until well combined. Place in a seal-able plastic baggie and add in the chicken breast. Squish around to coat. Marinate for at least 2 hours - up to overnight.
Prepare Raita - In a small bowl, add the yogurt, cucumber, tomato, onion, and spices.

Stir well to combine.

Cover and let sit for at least 2 hours for flavors to blend - up to overnight. 
After chicken has marinated and Raita has sat - prepare your salad.
Prepare salad - Heat a non-stick frying pan lightly sprayed with cooking spray over medium heat. Place the marinated chicken into the pan. Discard the extra marinade.

Cook until chicken is cooked through and no longer pink. Cover and set aside to keep warm.
Place spinach, lettuce, and cucumber on a serving plate.

Top with the cooked Tandoori chicken.

Lastly, drop the Raita by the spoonful over the top of the salad.

Serve immediately. 

FYI - You can make your own Tandoori seasoning if you can't find pre-made at the store. (HERE is a great link for an easy Tandoori Spice Blend courtesy of Epicurious,) 
Salad as a meal is the way to go. 
Throw some meat on top and suddenly salads don't seem so bad. :)
Looking for some fun and tasty links? Check out these fab linky parties - The Chicken Chick, Joy Love Food, Caroles' Chatter, Kitchen Fun With My 3 Sons

1 comment:

  1. I love tandoori chicken, what a great idea to make it as a salad, yum! Thanks for sharing at What'd You Do This Weekend? I hope you will join us again this Monday morning!