Sparrow's spectacular Tandoori Chicken Salad is a collision course in some serious spice! Fresh ingredients and a different way to do chicken...I'm a fan.
1 cup plain yogurt
1 tablespoon garam masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 tablespoon annatto paste
1 teaspoon salt
½ teaspoon red chile flakes
4 tablespoons oil or annatto oil, divided
4 skinless, boneless chicken breast halves, gently flattened
For the salad:
1 head Bibb lettuce
½ English cucumbers, sliced into half moons
½ cup lentils, cooked (red, green or brown)
½ red onion, thinly sliced
2 preserved lemon (or 2 regular lemons)
1 cup of yogurt
2 cloves garlic, minced
½ teaspoon orange blossom water
Salt and pepper, to taste
½ cup olive oil
Make the marinade: In a bowl combine all ingredients and 2 tablespoons of the oil. Arrange the chicken in a shallow dish, add the marinade and stir to coat with the marinade. Remove core from lettuce and break head apart into individual leaves to form cups. Combine all salad components. Set aside.
For the dressing: place yogurt in a medium bowl. Squeeze pulp (from the preserved) or juice from lemons. Add the next three ingredients. Stir to combine. Whisk in oil to dressing consistency.
Cooking chicken: Preheat oven to 350. Heat grill pan or sauté pan on high heat. Add remaining oil to pan. Brown chicken on both sides. Transfer chicken to sheet pan and finish cooking in the oven for 7 minutes. Remove from oven. Allow to cool before pulling into strips.
Assemble the salad. Place Bibb lettuce leaves in a bowl or on a plate to make a base for the salad. Combine all other salad ingredients including chicken, leaving a little cilantro and cashews for garnish. Add dressing, salt and pepper to taste. Place salad on lettuce to serve. Enjoy!