Indian Style Grilled Chicken Salad Recipes

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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



Indian-Style Grilled Chicken Salad image

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

2 teaspoons hot pepper sauce
2 tablespoons chili powder
½ teaspoon ground coriander
3 ½ tablespoons tandoori paste
½ teaspoon ground oregano
1 dash balsamic vinegar
1 teaspoon lemon juice
5 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ cup lemon juice
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chopped lettuce
2 ripe tomatoes, chopped
1 onion, thinly sliced
¾ cup sliced radishes
1 cup thinly sliced carrots
½ cup chopped green bell pepper

GRILLED THAI CHICKEN SALAD

"My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus," writes Grace Kunert of Salt Lake City, Utah. "This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17



Grilled Thai Chicken Salad image

Steps:

  • In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. Lightly oil the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170°. , In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.

Nutrition Facts : Calories 261 calories, Fat 9g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 936mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

1/2 cup hot water
2 tablespoons lime juice
3/4 cup sweetened shredded coconut
2 teaspoons curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
4 cups torn mixed salad greens
1/2 medium sweet red pepper, julienned
1/2 cup canned bean sprouts, rinsed and drained
1/2 cup fresh sugar snap peas
DRESSING:
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons coconut milk
2 tablespoons reduced-fat creamy peanut butter
4 teaspoons sugar

ASIAN ISLAND GRILLED CHICKEN SALAD

Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 25m

Yield 3

Number Of Ingredients 8



Asian Island Grilled Chicken Salad image

Steps:

  • Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
  • Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
  • Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
  • Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
  • Arrange salad on plates; top with bell pepper, onion, and chicken.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 91.2 mg, Fat 10.9 g, Fiber 4.4 g, Protein 34.5 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 5.9 g

¼ cup DOLE® Pineapple Juice
1 tablespoon soy sauce
1 teaspoon packed brown sugar
1 clove garlic, finely chopped
2 (8 ounce) boneless, skinless chicken breasts
1 (10.7 ounce) package DOLE Asian Island Crunch™ Salad Kit
1 cup red bell pepper, thinly sliced
¼ cup DOLE Red Onion, thinly sliced

GRILLED CHICKEN BACON RANCH SALAD

This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!

Provided by thedailygourmet

Categories     Chicken Salad

Time 15m

Yield 10

Number Of Ingredients 9



Grilled Chicken Bacon Ranch Salad image

Steps:

  • Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
  • Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
  • Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg

4 heads baby artisan lettuce
1 pound grilled chicken breast, sliced
10 ounces multi-colored cherry tomatoes, halved, or more to taste
1 cup thinly sliced mini peppers
½ pound cooked bacon, chopped
½ cup ranch dressing
2 medium avocados - peeled, pitted, and cubed
½ cup multicolored tortilla strips
pollo asado seasoning

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