INDIAN-STYLE GRILLED CHICKEN SALAD
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.
Provided by Aisha
Categories Salad
Time 55m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
- Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
- For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 24.6 g, Cholesterol 67.2 mg, Fat 21.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 1500.7 mg, Sugar 12.5 g
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
INDIAN TUNA (OR CHICKEN) SALAD
If you like Indian flavors, this is a fun twist on an old favorite. I was in the mood to make tuna salad but wanted something different, and when I didn't find a recipe that interested me, I made one up based on bhel puri chaat. The chutneys called for might not be standard issue in your pantry, but the store-bought ones do keep a long time and add a lot of flavor with no fat. The key to this recipe is the balance of flavors and textures. You need sweet and spicy, crunchy and soft. It's delicious and of course, it was easy. Serve on toasted naan, in sandwich wraps, tortillas, open-faced on toasted bread, or over greens as a salad.
Provided by msdesireeg
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 41.8 g, Cholesterol 26.7 mg, Fat 26.9 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 3.6 g, Sodium 492.2 mg, Sugar 21.6 g
INDIAN CHICKEN TIKKA MASALA
This Indian chicken tikka masala is an easy but flavorful version of everyone's favorite mild-medium curry! Serve with naan bread and mango chutney. Garnish with additional cilantro leaves.
Provided by Keri
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
- Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
- Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 10 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 2 g, Sodium 399.1 mg, Sugar 6.5 g
INDIAN CHICKEN SAAG
Indian spinach curry with paneer cheese.
Provided by Ryan Feagin
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 21
Steps:
- Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
- Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
- Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
- Heat butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
- Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
- Remove from heat. Add chicken and stir in paneer and heavy cream.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 18.3 g, Cholesterol 141.1 mg, Fat 32 g, Fiber 4.3 g, Protein 43.2 g, SaturatedFat 10.4 g, Sodium 874.5 mg, Sugar 8.2 g
INDIAN RICE SALAD WITH CHICKEN
Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing
Provided by Sarah Cook
Categories Lunch
Time 40m
Number Of Ingredients 15
Steps:
- Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
- Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
- Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.
Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
INDIAN CHICKEN SALAD
Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut
Provided by Lucy Netherton
Categories Lunch, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.
- To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing - then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.
Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
More about "indian chicken salad recipes"
INDIAN TANDOORI CHICKEN SALAD RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory Salad, Main CourseServings 4Total Time 25 mins
- Make spice rubbed cashews for crunch - lime juice, curry powder, salt, black pepper, oil - roast for 10 minutes at 400 F.
- Add cubed, bone-less chicken and coat well to combine. Cover the bowl, refrigerate, and let it marinate overnight, or at-least for an hour.
- To grill tandoori chicken, preheat grill. Skew pieces of chicken in metal skewers, and then grill chicken for 10-12 minutes (on high), turn upside-down after 4-5 minutes, cook until charred and fully cooked through.
INDIAN-SPICED CHICKEN SALAD RECIPE - MARCIA KIESEL | FOOD …
From foodandwine.com
Servings 4
- In a small skillet, toast the whole spices over moderate heat for 1 minute. Let cool completely, then coarsely grind.
- In a large, shallow baking dish, mix 1 tablespoon plus 2 teaspoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken breasts and turn to coat. Cover and refrigerate for 2 hours or overnight.
- Mix the remaining ground spices with the lemon juice, shallot and the remaining 3 tablespoons of olive oil and season with salt and pepper.
- In a saucepan of boiling salted water, cook the green beans for 3 minutes. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.
INDIAN-SPICED CHICKEN SALAD SANDWICHES RECIPE - GRACE …
From foodandwine.com
Servings 6Total Time 25 mins
- Light a grill. Lightly oil the grate. Rub the chicken cutlets with the 1 tablespoon of olive oil and the curry powder. Season with salt and pepper. Grill the chicken over a medium-hot fire, turning occasionally, until lightly charred and cooked through, about 8 minutes. Transfer to a work surface and let stand for 5 minutes.
- Lightly brush the pita breads with olive oil and grill, turning, just until heated through but not crisp, about 1 minute.
- In a large bowl, combine the yogurt with the honey, carrot, cilantro, scallion, currants and 1/2 tablespoon of the sunflower seeds. Cut the chicken into 3/4-inch pieces and add them to the bowl. Season with salt and pepper and toss.
- Fill each pita with 1 cup of mesclun and 1 cup of the chicken salad. Tuck the alfalfa sprouts in the side, sprinkle with the remaining 2 1/2 tablespoons of sunflower seeds and serve.
INDIAN-SPICED CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a small skillet, toast the whole spices over moderate heat for 1 minute. Let cool completely, then coarsely grind.
- In a large, shallow baking dish, mix 1 tablespoon plus 2 teaspoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken breasts and turn to coat. Cover and refrigerate for 2 hours or overnight.
- Mix the remaining ground spices with the lemon juice, shallot and the remaining 3 tablespoons of olive oil and season with salt and pepper.
- In a saucepan of boiling salted water, cook the green beans for 3 minutes. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.
INDIAN CHICKEN SALAD RECIPE | NEW IDEA FOOD
From newideafood.com.au
CHANA CHAAT - INDIAN CHICKPEA SALAD - GLEBE KITCHEN
From glebekitchen.com
9 BEST SOUTH INDIAN CHICKEN RECIPES - NDTV FOOD
From food.ndtv.com
CHICKEN SALAD INDIAN RECIPE FOR WEIGHT LOSS - FITELO
From fitelo.co
INDIAN CHICKEN SALAD WITH PEANUTS RECIPE | MYRECIPES
From myrecipes.com
INDIAN CHICKEN SALAD SANDWICH, HOW TO MAKE CHICKEN SALAD
From faskitchen.com
32 SUPER HEALTHY INDIAN SALAD RECIPES TO MAKE RIGHT NOW
From archanaskitchen.com
INDIAN CHICKEN SALAD WRAPS - SUPER HEALTHY KIDS
From superhealthykids.com
INDIAN-SPICED CHICKEN SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
POPULAR INDIAN CHICKEN DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
12 INDIAN CHICKEN RECIPES YOU'LL MAKE AGAIN AND AGAIN
From tasteofhome.com
INDIAN CHICKEN SALAD – FOOD BY QUACK
From foodbyquack.com
THAI CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
HEALTHY CURRY CHICKEN SALAD - GIMME SOME OVEN
From gimmesomeoven.com
INDIAN CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN CHAAT - GREAT INDIAN STREET FOOD | GREEDY GOURMET
From greedygourmet.com
INDIAN CHICKEN SALAD - INDIAN KITCHEN RED DEER | INDIAN FOOD
From indiankitchenreddeer.com
HEALTHY CHICKEN SALAD | SIMPLE INDIAN RECIPES
From simpleindianrecipes.com
20 EASY INDIAN SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CURRY CHICKEN SALAD - JO COOKS
From jocooks.com
INDIAN CHICKEN SALAD WITH PEANUTS RECIPE | MYRECIPES
From myrecipes.com
10 BEST INDIAN CHICKPEA SALAD RECIPES | YUMMLY
From yummly.com
33 BEST INDIAN CHICKEN RECIPES - NDTV FOOD
From food.ndtv.com
GRILLED CHICKEN SALAD RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
20+ INDIAN CHICKEN RECIPES - SPICE CRAVINGS
From spicecravings.com
25 EASY INDIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
21+ INDIAN SALAD RECIPES TO REFRESH YOUR TASTE BUDS 2022
From lacademie.com
17 BEST INDIAN CHICKEN CURRY RECIPES - NDTV FOOD
From food.ndtv.com
INDIAN SPICED ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
TANDOORI CHICKEN SALAD | KITCHEN @ HOSKINS
From kitchenathoskins.com
MALGAPODI CHICKEN IN LETTUCE CUPS | CHICKEN LETTUCE WRAPS
From dailymotion.com
BAKED CHICKEN SALAD RECIPE | KASHEWAR RECIPES
From kashewar.com
INDIAN INSPIRED CHICKEN SALAD. #SALAD #SALADRECIPE #FOODASMR …
From tiktok.com
26 BEST INDIAN CHICKEN RECIPES - MINISTRY OF CURRY
From ministryofcurry.com
12 AMAZING INDIAN SALAD RECIPES - PIPING POT CURRY
From pipingpotcurry.com
QUICK HEALTHY CHICKEN SALAD | FOOD FOOD INDIA - YOUTUBE
From youtube.com
You'll also love