Warm Tandoori Chicken Salad 21 Day Wonder Diet Day 4 Recipes

Steps:

• Combine yogurt, coriander and juice in small bowl.
• Cook pappadums in microwave oven on medium (50%) for about 40 seconds; break into pieces.
• Sprinkle chicken with tandoori owder; spray with cooking oil. Cook chicken on heated grill plate. Slice thickly.
• Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with pappadums, then drizzled with coriander yogurt.

Steps:

• Preheat the oven to 400 degrees F.
• Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.
• Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container.

Steps:

• Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.

Steps:

• Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
• In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.
• Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.

Steps:

• For dressing:
• Whisk Sherry wine vinegar, Dijon mustard, ground cumin, and curry powder to blend in medium bowl. Add olive oil and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring dressing to room temperature and rewhisk before using.)
• For salad:
• Whisk yogurt, garam masala, and lemon juice in large bowl to blend. Add chicken breasts; toss to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally.
• Prepare barbecue (medium heat). Grill chicken until juices run clear when pierced in thickest part, about 10 minutes per side. Place romaine and baby greens in large salad bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with sliced red onion, 1 fresh mint sprig, raita, and grilled chicken. Serve with lime wedges.
• A spice mixture available at Indian markets and many supermarkets. To substitute, mix 1 1/2 teaspoons ground cumin with 1 1/2 teaspoons ground coriander, 1 teaspoon freshly ground pepper, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1/2 teaspoon cinnamon.

Steps:

• Bring the water to th eboil in a medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid for 10 minutes; drain, then slice thickly.
• Meanwhile, combine yogurt, juice and mustard in medium bowl. Add apple, celery, parsley and chicken; mix gently.

Steps:

• Spray medium pan with cooking oil; cook onion and garlic over heat, stirring, 1 minute. Add zucchini and tomatoes; cook, stirring occasionally, about 1o minutes or until vegetables soften. Remove from heat, stir in mint.
• Bring stock to a boil in a small saucepan; remove from heat, stir in couscous, stand 5 minutes. Stir into zucchini mixture.
• Meanwhile, preheat grill. Sprinkle fish with sumac; grill until cooked, turning once.
• Serve couscous topped with fish and lemon wedges.

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.

Steps:

• Preheat oven to 180C/160C fan-forced.
• Place kumara on oven tray, sprinkle with rind. Roast, uncovered, about 20 minutes. Cool.
• Combine kumara with remaining ingredients in medium bowl.

Steps:

• Thinly slice 3 red or sweet onions, sprinkle with 1 tablespoon kosher salt, and drain in a colander for 1 hour. Rinse and pat dry.
• Dissolve 2 tablespoons dark brown sugar into the juice of 1 lemon and a little hot water and mix with the onions.
• Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1 thinly sliced green or red chile, 1 tablespoon grated ginger, 2 tablespoons chopped cilantro, and salt to taste.