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

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 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.
3. 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.
4. 4 While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl.
5. 5 Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl.
6. 6 Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.

Nutrition per serving