Tandoori Chicken Salad
Salads • European
Description
The Asian spirit here is brought by the Indian method of preparing chicken. The meat is marinated for 12 hours in a mixture of yogurt and a spicy blend of seasonings. After that, everything is quite European: mix the vegetables, herbs, and chicken, then dress with yogurt, olive oil, and herbs.
Ingredients
- Cilantro 0 oz
- Chicken fillet 4 pieces
- Marinated cherries 10 oz
- Avocado 10 oz
- Spanish onions 0 oz
- Natural Yogurt 10 oz
- Olive Oil 5 teaspoons
- Mixed salad greens 5 oz
- Basil 0 oz
- Tandoori masala blend 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mix together the tandoori masala, 240 grams of yogurt, and a tablespoon of olive oil. Marinate the chicken fillets (approximately 120 grams each) in this sauce for twelve hours.
Step 2
Season the fillet removed from the marinade with salt and pepper, and sauté it in two tablespoons of olive oil for about four minutes. Then, place it in an oven preheated to 390°F for eight minutes.
Step 3
Remove the pit from the avocado and peel it. Cut the avocado into medium-sized cubes, slice the onion into strips, and halve the cherry tomatoes. Combine the tomatoes, avocado, onion, and cilantro (set some aside). Drizzle with about one and a half tablespoons of olive oil, then season with salt and pepper.
Step 4
For the sauce, mix 100 grams of yogurt, two teaspoons of olive oil, the remaining cilantro, and finely chopped basil. Add salt and pepper to taste.
Step 5
On the plates, spread the sauce, then add the tomatoes with avocado and onion, followed by the sliced chicken fillet, and finish with a salad mix (arugula, radicchio, corn, frisée).
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!