Mindful Sodexo 
Tandoori chicken, crisp cucumber, radish, pickled red onion, and mint yogurt sauce over crisp iceberg and shaved red cabbage
Nutrition Facts:
Calories: 240, Carbs: 25 g, Protein: 28 g, Fat: 3.5 g , Sat. Fat: 1 g , Sodium: 360 mg , Fiber: 5 g
Prep Time: 25 to 30 minutes plus 8 hours for marinating chicken and pickling onions Cook time: 10 to 15 minutes Yield: 4 servings; 1 salad per serving Difficulty level: Intermediate
Tandoori Chicken Salad
Ingredients
Prepare
Tandoori Chicken Salad
- 12 cups (1 large head) iceberg lettuce, chopped
- 4 cups (about 10 ounces) shredded red cabbage
- 1 cup thinly sliced cucumber
- 2 thinly sliced radishes
- 1/2 cup Pickled Red Onions
- 1 cup cilantro leaves
- 1/2 cup thinly sliced green onions
- 12 ounces chopped Tandoori Chicken Tandoori Chicken
- 2 cups Pita Strips
- 3/4 cup Mint Yogurt Lime Sauce Yogurt Lime Sauce
- 1. Mix the lettuce and cabbage together in a large bowl. Evenly divide the greens between four large bowls, about 4 cups per bowl.
- 2. Evenly layer each salad with:
- 1/4 cup sliced cucumber
- 4 to 5 slices of radish
- 2 tablespoons pickled red onion
- 1/4 cup cilantro
- 2 tablespoons sliced green onions
- 3 ounces chopped tandoori chicken
- 1/2 cup pita strips. - 3. Enjoy immediately with 3 tablespoons of mint yogurt lime sauce!
Pickled Red Onions
- 1 cup thinly sliced red onions (makes 1 cup)
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 3 tablespoons lime juice
- 1 1/2 tablespoons white vinegar
- 1. Note: For best results, prepare this recipe the night before.
- 2. Place the onions in a small bowl and add the salt and oregano. Toss gently to coat.
- 3. Pour the lime juice and vinegar over the onions. Cover and place in the refrigerator for at least 24 hours to marinate.
Tandoori Chicken
- 6 tablespoons nonfat plain Greek yogurt
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 1/2 teaspoon cinnamon
- 3/4 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon grated ginger
- 3/4 teaspoon finely chopped garlic
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 12 ounces boneless skinless chicken breast
- 1. In a mixing bowl, combine yogurt, lemon juice, cloves, nutmeg, black and cayenne pepper, cinnamon, cumin, coriander, ginger, garlic, paprika, salt, and turmeric for marinade. Mix until well-blended.
- 2. If chicken breasts are thick, cut in half lengthwise to make 1/2" to 3/4" thick pieces. This will ensure that the chicken cooks evenly on the grill and does not dry out.
- 3. Place chicken in marinade, turning to coat evenly. Cover and keep refrigerated for 8 hours or overnight. Drain and discard excess marinade.
- 4. Preheat a cleaned and oiled grill or broiler over high heat. Place chicken breasts on the hot grill or grill pan and cook for 1 minute. Turn 90 degrees and cook for another minute. Flip and repeat to ensure even marks. Transfer to a lined baking sheet.
- 5. Reduce the oven temperature to 400 degrees Fahrenheit. Cook the chicken for an additional 5 to 6 minutes or until cooked through to an internal temperature of 165 degrees Fahrenheit.
Pita Strips
- 1 (6-inch) pita
- 1. Preheat the oven to 400 degrees Fahrenheit. Cut the pita in half, then slice each half into 1/4-inch strips.
- 2. Place the pita strips on a baking sheet sprayed with nonstick spray. Bake for 5 minutes at 400 degrees Fahrenheit or until the pita strips are crispy and golden. Remove from the heat and allow them to cool completely.
Mint Yogurt Lime Sauce
- 1/2 cup nonfat plain Greek yogurt
- 1 finely chopped garlic clove
- 1/4 cup finely chopped mint
- 2 tablespoons lime juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Whisk all ingredients together in a small bowl. Cover and keep in the refrigerator until ready to use.
Chef Tips:
- You can make the chicken, pita strips, red onions, and yogurt sauce up to 2 days ahead of time!
- If you cannot find all the spices for the tandoori chicken, replace the cloves, nutmeg, pepper, cinnamon, and coriander with an equal volume of garam masala.
