Chopped tandoori chicken salad

Recipe Information

Ingredients

• 3 cloves garlic, minced

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 2 1/2 teaspoons cumin, divided

• 1 1/2 teaspoons garam masala, divided

• 1 cup nonfat plain yogurt, divided

• 3/4 teaspoon salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 1/4 pounds boneless, skinless chicken thighs, trimmed

• 2 pints grape or cherry tomatoes

• 1/4 cup finely chopped fresh cilantro

• 3 tablespoons white wine vinegar

• 2 tablespoons olive oil

• Cayenne pepper to taste

• 8 cups chopped romaine lettuce

• 1 European cucumber, chopped

• 1 15-ounce can chickpeas, rinsed

Directions

• In a bowl, whisk the garlic, coriander, turmeric, 2 teaspoons cumin, 1 teaspoon garam masala, ½ cup yogurt, ½ teaspoon salt, and pepper.

• In a re-sealable bag, massage the yogurt mixture and chicken together. Refrigerate for at least 1 hour or up to 24 hours.

• Preheat a grill to medium-high 20 minutes before grilling. Oil the rack on the grill.

• Grill the chicken, turning once, until a thermometer registers 165°F, about 5-6 minutes per side. Insert the thermometer in the thickest part of the chicken.

• Grill the tomatoes until slightly charred, 5-6 minutes. Occasionally turn the tomatoes.

• In a bowl, mix the remaining ½ teaspoon each of cumin and garam masala, ½ cup yogurt, and ¼ teaspoon salt. Whisk in the cayenne, cilantro, oil, and vinegar.

• Add the cucumber, chickpeas, romaine, and grilled tomatoes into the bowl.

• Chop the chicken and add it to the salad. Mix well and serve.

Nutrition (per serving)

• Calories: 459 cal

• Total fat: 19g

• Saturated fat: 4g

• Monounsaturated fat: 10g

• Cholesterol: 96mg

• Sodium: 698mg

• Potassium: 1159mg

• Carbohydrate: 35g

• Fiber: 9g

• Protein: 37g