Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 4