Jawny Bakers Blog: Jawny Bakers Features

This salad recipe is a two stage process. The first step is to prepare the chicken with the tandoori masala and marinade. This classic tandoori chicken recipe can be used to season chicken for this salad, or to be served on a sandwich or (with a large enough chicken) as an entree.
The chicken must marinade for 8 to 24 hours so make sure to prepare the chicken the night before you are planning on eating it. Trust me, the presentation and rich flavour that results from the waiting is well worth it.
Download PDF files for printing at the end of the post.

Prep Time: 25 minutes

Marinade Time: 8-24 hours

Cook Time: 25 minutes Tandoori Spiced Chicken & Marinade

3 - 6-oz Chicken Breasts
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1 tablespoon peeled and crushed ginger root
1-1/2 tablespoons Tandoori Masala Seasoning
1 teaspoon Extra Virgin Olive Oil
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste

Salad and Toppings

6 cups Mixed Garden Greens with Shredded Carrot
3 ounces Red Wine Vinaigrette Dressing
1 Roasted Red Pepper, sliced
1/2 Red (Spanish) Onion, sliced
Crispy fried thin sliced Onions (Onion Straws)
3 tablespoons Tzatziki
Fresh parsley, grape tomatoes, croutons and lemon wedge for garnish

Step 1 - Prepare the Chicken:
Choose three medium sized chicken breasts, relatively flat and good for grilling. Pierce the chicken with a fork to allow the marinade to penetrate.
Combine the chicken breasts in a large bowl with the yogurt, lemon juice, olive oil pureed with the crushed ginger and the minced garlic. Add the Tandoori Masala Seasoning, which can be found in the Indian or international section of your grocery store. Add salt and pepper to taste and mix well, making sure both sides of the chicken are well coated with the mixture.
Cover and place in the refrigerator overnight (8-24 hours). Remove from the fridge 1/2 hour before cooking.

Step 2 - Prepare the toppings and grill the Chicken:
Grill the chicken over medium-high direct heat, about 5 minutes per side on a pre-heated grill, or until the chicken reaches an internal temperature of 190°F. Grilling time may vary depending on the thickness of the chicken breasts. Cooking will be fastest if the thickness of the chicken breast is no greater than 1/2 inch.
While the chicken is cooking, prepare your toppings of Roasted Red Pepper, Red Onion, Onion Straws (best prepared in advance) and Tzatziki. Portion enough for your three salads.

For each salad bowl, make a salad base of 2 cups of mixed garden greens and top with 1 ounce of Red Wine Vinaigrette Salad Dressing and croutons.

Slice chicken in to half-inch strips and layer on top of your salad base. Top the Chicken with your Roasted Red Pepper, Red Onion, Tzatziki and Onion Straws.