Tandoori Chicken and Spinach Salad - Marinating in yogurt yields a really tender chicken. I'd never had Tandoori chicken before creating this recipe, but I absolutely love the flavors!
Tandoori Chicken and Spinach Salad
Ingredients
- 1 1/4 pound boneless, skinless chicken breasts
- 3/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon paprika
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup artichoke hearts, quartered
- 1/2 each of red and green bell pepper, chopped
- 1/2 of a cucumber, peeled and diced
- 1/3 cup whole, pitted kalamata olives
- 2 tablespoons diced purple onion
- 3 sprigs of oregano
- Juice of half a lemon
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 5 ounces baby spinach
- 1 cup prepared pearl couscous
- 1/3 cup feta cheese
Instructions
- In a medium-sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.
- Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.
- Combine the artichokes, bell pepper, cucumber, olives, and onion in a medium bowl. Remove the leaves from the oregano sprigs and chop. Add the oregano, lemon juice, olive oil, salt, and pepper. Stir to combine. This can be done up to 2 hours in advance.
- Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side.
- Toss spinach with pearl couscous. Divide mixture evenly among 4 plates. Divide the vegetable mixture and grilled chicken evenly among the four plates. Top with a sprinkling of feta.
