GRILLED TANDOORI CHICKEN SALAD WITH WALNUTS

SERVING SUGGESTION: A MAIN COURSE


1 ½ lbs. Boneless, skinless chicken breast

½ cup plain yogurt 

½ PATAK’S Tandoori Paste

4 cups mixed salad greens

1 cup chopped California walnuts 

¼ cup chopped cilatro leaves

1 to 6 lime or lemon wedges


1 cup Spiced Buttermilk Dressing (recipe follows) 


Rinse chicken breasts and set aside in bowl. In a separate mixing bowl, blend yogurt with PATAK’S Tandoori Paste. Pour marinade over breasts and coat evenly. Cover bowl with wrap and refrigerate for a least a half hour or over night. 

Saving marinate, cook breasts on both side for approximately for 10 minutes on grill or in oven broiler. While grilling, brush remaining marinate over chicken breasts. Remove breasts from heat and cool for three minutes. Cut chicken into 2”x1” thick stripes. 


To assemble salad arrange salad greens on serving platter. Cover greens with Tandoori chicken strips. Drizzle a ½ cup dressing over chicken. 

Sprinkle with California walnuts and cilatro and serve topped with lime or lemon wedges and PATAK’S Garlic Pappadums. Serves 4


SPICED BUTTERMILK DRESSING

(MASALA CHAAS DRESSING)


1 cup buttermilk

¼ cup finely minced onion

¼ cup PATAK’S Hot Mango Chutney

juice from 1 medium lime

A pinch of coarsely ground black pepper

2 tbs. Chopped cilatro leaves

A pinch of salt


Mix all ingredients into a mixing bowl. 

Store covered in a refrigerator. Makes one cup