Tandoori Chicken Salad
This traditional Indian chicken dish is transformed into a salad and served with a light curry dressing.
- Chicken and Marinade
- 4 boneless, skinless chicken breast halves (4-6 ounces each)
- 1 container (8 ounces) low-fat plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- 1 garlic clove, pressed
- 1 1/2-inch piece peeled fresh gingerroot, pressed
- Cucumber Salad and Dressing
- 1 medium cucumber, sliced
- 1/4 small red onion, sliced
- 1 large carrot, julienned
- 1/4 cup mayonnaise
- 2 tablespoons mango chutney or apricot preserves
- 4 cups thinly sliced romaine lettuce
Place chicken in resealable plastic food storage bag. In Small Batter Bowl, combine yogurt, lemon juice and curry powder. Add garlic and ginger pressed with Garlic Press.Remove 1/2 cup of the yogurt mixture; add to chicken, turning to coat. Marinate chicken in refrigerator 2-4 hours, turning occasionally. Refrigerate remaining yogurt mixture in batter bowl, covered, for use in dressing.
Meanwhile, using Ultimate Mandoline fitted with v-shaped blade, slice cucumber and red onion. Using Julienne Peeler, cut carrot into julienne strips then cut into matchstick pieces. For dressing, add mayonnaise and chutney to reserved yogurt mixture; mix well.
Prepare grill for direct cooking over medium coals. Remove chicken from marinade; discard marinade. Grill chicken, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning once. Cut chicken crosswise into slices. Arrange lettuce, vegetables and chicken on serving plates. Serve immediately with dressing.
- 4 servings
Nutrients per serving:
Calories 340, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 90 mg, Carbohydrate 16 g, Protein 37 g, Sodium 230 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 milk, 4 meat (1 carb)
Mango chutney can be found in the condiment section of most supermarkets.