Tandoori Chicken Salad

Tandoori Chicken Salad

David Venable

Prep Time: 20 minutes

Serves: 4

Ingredients

  • 2 (8-oz) boneless, skinless chicken breast
  • 1/4 cup tandoori paste
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup Greek yogurt
  • 2 Tbsp mayonnaise
  • Zest and juice of one lime
  • 1/4 tsp kosher salt
  • 1/3 cup mango (small diced)
  • 1/3 cup cucumber (small diced)
  • 1-1/2 Tbsp minced shallot
  • 8 or more leaves of Bibb lettuce or your favorite lettuce
  • 2 radishes (sliced thin)
  • 12 large mint leaves

Preparation

Score the front and back of each chicken breast with a crosshatch pattern.

Combine tandoori and olive oil in a small bowl, rub mixture into the hash marks, and coat. Allow to marinate for at least 2 hours. Once the chicken has marinated, grill on medium heat until it reaches an internal temperature of 160°F. Allow to cool completely.

Once chicken is cold, cut to medium dice, set aside. Mix yogurt, mayonnaise, salt, lime zest and juice together, fold in chicken, mango, cucumber, and shallots.

Serve chicken salad as a lettuce wrap in 2 stacked lettuce leaves, a few slices of radish, and 3 mint leaves.

Cook's Notes

You can also serve this with grilled pita instead of lettuce leaves.

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