Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.
Ingredients
- 5 tablespoons olive oil
- 3.5 tablespoons tandoori paste
- 2 tablespoons chili powder
- 2 teaspoons hot pepper sauce
- 1 teaspoon lemon juice
- 0.5 teaspoons ground coriander
- 0.5 teaspoons ground oregano
- 1 dash balsamic vinegar
- 4 skinless , boneless chicken breast halves
Instructions
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1
Preheat an outdoor grill for high heat and lightly oil the grate.
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2
Make the chicken: Combine olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush sauce all over chicken until coated; discard any remaining sauce.
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3
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
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4
While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl.
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5
Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl.
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6
Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.
Nutrition Facts
Per serving
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