As you can see, there are no chiles mentioned in the dish but they are in the Tandoor paste. If you like things a bit milder, than use half the amount of the Tandoor paste or add more water and oil or lime juice. Or add a bit of honey to offset the heat.
Spicy Tandoor Chicken Salad
2 skinless boneless chicken breasts
4 tbsp Tandoor paste (can be found in a jar at the supermarket)
3 tbsp vegetable oil
Salt and pepper
3 tbsp lime juice
1 head romaine lettuce, sliced
1/2 English cucumber, chopped
1 carrot, peeled and thinly sliced
1 bell pepper, thinly sliced (I used 8 mini bell peppers)
1/4 cup fresh cilantro, chopped
3 tbsp roasted cashews, chopped*
Preheat a grill pan OR grill to MED-HIGH. Slice the chicken in 1/2” thick slices and toss with 2 tbsp Tandoor paste, 1 tbsp oil, 1/2 tsp salt and pepper. Grill the chicken until cooked through. Transfer to a plate.
Whisk the remaining Tandoor paste with the remaining vegetable oil, the lime juice and 3 tbsp water in a large bowl. Add all the salad ingredients, except the chicken. Toss well. Re-season with salt and pepper. Top with chicken, cashews and more cilantro.
*original called for roasted peanuts. I liked cashews better.
My rendition of this salad had pork, not chicken. Also, it was originally a peanut-y sauce but I didn’t have any peanut sauce SO I used the bottom of a jar of Tandoor paste and made a dressing with that. It was very spicy and just delicious.
Yield: 4 servings
Source: Food Network Magazine, September 2012
Posted by RisaG 8/22/12