Tandoori chicken salad sandwich

Tandoori chicken is one of our favorite chicken recipes. It’s traditionally marinated with yogurt, garam masala, and other spices. Then, grilled on the bone until lightly charred. Because we don’t have a grill, we’ve had to find creative ways to enjoy those flavors. The chicken can either be baked or sautéed if you’re using chicken breasts or thighs.

This week, we went a bit further and made a delicious chicken salad sandwich with our tandoori chicken breasts. It was the bomb! Try the recipe at home.

Tandoori chicken salad sandwich
  • 1-2 Large chicken breast (Marinade is good for 2 chicken breasts)
  • ½ Cup cilantro
  • 1/3 Cup Greek yogurt
  • ½ Onion
  • 1 Lemon
  • 1 Tsp cayenne 
  • 1 Tbsp Turmeric
  • 1 Tbsp Garam Masala
  • 1 Tbsp Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • Kosher Salt to taste (about 1 Tbsp)
  • 1 Large celery stick, chopped
  • ¼ Cup seedless grapes 
  • ¼ Cup mayonnaise 
  • Olive Oil
  • Bread or pita for sandwiches 

1. To make the marinade, puree the onion and cilantro in your food processor. Mix the yogurt, lemon juice with all the spices. Marinate the chicken breasts and let it infuse the flavors for at least 30 minutes.

2. Sauté chicken with olive oil on medium-high heat until golden. Let it rest before cutting it into bite-size pieces.

3. Mix chicken with the celery, grapes, and mayo. Serve on your favorite bread.

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