"Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing." — IIJUAN12
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honey mustard dressing
1 1/2 tablespoons
1 (8 ounce) container
4 (4 ounce)
skinless, boneless chicken breast halves
red onion, thinly sliced
blanched slivered almonds
drained canned pineapple tidbits
mixed salad greens
I used pre-cooked grilled chicken strips and just used plain honey mustard dressing, and I REALLY liked it. It was super easy and MUCh tastier than my normal boring vegetable salads!
I think you can make it more 'authentic' as far as making it a Tandoori chicken with the following:
Add some tandoori masala (dry or paste) in the marinating process, and remove the honey mustard. Just marinate with yogurt, spices, a little bit of oil.
I am new to Indian-style cooking, so I can't comment on the authenticity. I followed the recipe very closely, until assembly. The marinade is wonderfully fragrant, and the finished chicken would be delicious on its own. The sweet taste of pineapple and raisins added to the overall exotic quality of the salad. The dressing is a perked-up version of honey mustard. I didn't toss everything together as the submitter suggested, and I'm glad I didn't, because now I have some extra of that yummy dressing. DH has said that he doesn't care for curry, but he certainly scarfed this salad down, as I did. Thanks for the idea!
* Percent Daily Values are based on a 2,000 calorie diet.
Tandoori Chicken Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 180
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