January 21, 2009
Grilled Chicken Salad
These days are so cold that every room in the house feels cold. So I prep for simple dinners which we can eat with the heater running. And in this winter season this recipe has come in very handy.
I don't know how I came upon this recipe. We tried it for the first time during the holidays and since then we have been eating it once a week. It's quick, the dressing is simple and goes really well with the spicy chicken and the veggies. And the creamy avacado is a perfect foil for the tandoori style chicken.
I end up using whatever vegetables are in the fridge. I've used carrots, different kinds of greens, fresh peppers and they all go well with the salad. Alternately, you can also substitute chicken with smoked fish, grilled paneer or tofu.
Ingredients: (serves 2-3)
2-3 pieces chicken breast or thighs
1 medium cucumber
10-12 grape tomatoes
1/2 bag greens
1/2 medium onion
1 tspoon choppe cilantro (optional)
juice of 1 lemon
1 1/2 tbspoon olive oil
1/2 tspoon cumin seed powder
salt and fresh ground pepper to taste
For marinating chicken:
3-4 tbspoon yogurt
1/2 tspoon turmeric powder
1/2 tspoon chilli powder
1 tspoon garam masala powder
1/2 tspoon coriander seeds powder
salt to taste
Marinate the chicken and let it sit for 2-3 hours. If you can leave it overnight, the chicken is really soft and tender once done.
Preheat the over to 400degF. Then put the chicken on a foil on a tray and cook each side about 10-15 min till completely cooked.
Slice up the vegetables in the meantime and mix them in a salad bowl. Make a dressing out of lemon juice, olive oil, salt, cumin seed powder, and fresh ground pepper.
Cut the chicken into bite-size pieces and add the dressing.
It tastes best when the chicken is warm.
This is going to Monthly Mingle: Healthy Family Dinners being hosted by Michelle at What's Cooking. Meeta at What's for Lunch, Honey is the creator of Monthly Mingle :) Great job, ladies!