Tandoori Chicken Salad

Recipe courtesy of Padma Lakshmi
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 to 6 servings
LEVEL: --

ingredients

FOR THE YOGURT MARINADE:
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 jalapeno chili, stemmed, seeded and finely minced (optional)
  • 4 skinless, boneless chicken breast halves, gently flattened and cut into strips
    FOR THE SALAD:
    • Salt and freshly ground black pepper, to taste
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    Directions

    Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.
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