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Tandoori Grilled Chicken Salad

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PREP TIME
35 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Tandoori Grilled Chicken Salad
Ingredients
  • 5 tablespoons olive oil
  • 3 1/2 tablespoons tandoori paste
  • 2 tablespoons chili powder
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground oregano
  • 1 dash balsamic vinegar
  • 4 skinless, boneless chicken breast halves
  • 1/2 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
  • 3/4 cup sliced radishes
  • 1/2 cup chopped green bell pepper
Instructions
1
Preheat the outdoor grill to a very high temperature and lightly lubricate the grilling surface with oil.
2
Create the marinade by blending together olive oil, tandoori paste, a generous amount of chili powder, hot sauce, freshly squeezed lemon juice, dried coriander, oregano, and balsamic vinegar in a small bowl. Coat the chicken evenly with the marinade; reserve any leftover sauce for another use.
3
Grill the chicken on the preheated grill until it reaches a safe internal temperature of at least 165 degrees F (74 degrees C), indicated by the absence of pink color in the center and clear juices. Cooking time will vary, but it should take around 10 to 15 minutes.
4
While the chicken is cooking, prepare the dressing by combining lemon juice, vinegar, hot sauce, salt, and pepper in a small bowl.
5
Prepare the salad by combining lettuce, tomatoes, onion, carrots, radishes, and bell pepper in a large bowl.
6
Remove the chicken from the grill. Slice it into thin pieces and add them to the salad. Pour the dressing over the salad, gently tossing everything together to coat.