How to Make Indian-Style Grilled Chicken Salad - A Step-by-Step Guide

Indian cuisine is known for its bold flavors and use of spices, and this Indian-Style Grilled Chicken Salad is no exception. This recipe brings together the vibrant and aromatic spices of Indian cooking with the light and refreshing elements of a salad, creating a dish that is both satisfying and full of flavor. It's the perfect way to add a little zest to your lunch or dinner, with its combination of tender grilled chicken, crisp vegetables, and a tangy dressing that ties it all together.

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Ingredients

  • 5 tablespoons olive oil
  • 3 ½ tablespoons tandoori paste
  • 2 tablespoons chili powder
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon ground coriander
  • ½ teaspoon ground oregano
  • 1 dash balsamic vinegar
  • 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 medium ripe tomatoes, chopped
  • 1 medium onion, thinly sliced
  • 1 cup thinly sliced carrots
  • ¾ cup sliced radishes
  • ½ cup chopped green bell pepper

Information

  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Total Time: 45 mins
  • Servings: 4

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Make the chicken: Combine olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush sauce all over chicken until coated; discard any remaining sauce.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
  • While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl.
  • Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl.
  • Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.
  • Nutrition

    392 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Cholesterol: 67mg
    • Sodium: 1501mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 6g
    • Total Sugars: 13g
    • Protein: 28g
    • Vitamin C: 55mg
    • Calcium: 84mg
    • Iron: 3mg
    • Potassium: 876mg