Tandoori Chicken Salad

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Coriander seed

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Turmeric

  Spices, ground

  2 tbsp or 14g

• Cayenne pepper

  Spices, red or cayenne

  2 tsp or 4g

• Nonfat greek yogurt

  Nonfat, plain

  16 oz or 453g

• Lemon juice

  Raw

  5 tbsp or 75g

• Garlic

  Raw

  8 tsp or 22g

• Ginger root

  Raw

  2 tbsp or 12g

• Salt

  Table

  2 tsp or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  500g

• Lettuce

  Red leaf, raw

  3 cup shredded or 84g

• Tomatoes

  Red, ripe, raw, year round average

  1 slice, medium or 20g

• Pickles

  Cucumber, sweet, low sodium (includes bread and butter pickles)

  ½ small or 7g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

Directions

1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely. Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger. Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least six hours. Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. Conversely, you can also cook this in your oven. Preheat the oven to 550 degrees F. Line a baking sheet with foil. Place chicken onto baking sheet, and put into the oven. Bake for about 15 minutes. Turn on the broiler, and cook for an additional 2 to 3 minutes to char the chicken a little bit more. Let it rest for at least 5 minutes before serving. Serve with lemon wedges, and grilled sliced onion

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