Ingredients Jump to Instructions ↓

  1. 2 tablespoons chili powder

  2. 1/2 teaspoon ground coriander

  3. 3 1/2 tablespoons tandoori paste

  4. 1/2 teaspoon ground oregano

  5. 1 dash balsamic vinegar

  6. 1 teaspoon lemon juice

  7. 5 tablespoons olive oil

  8. 4 skinless, boneless chicken breast halves For Dressing:

  9. 1/2 cup lemon juice

  10. 2 tablespoons balsamic vinegar

  11. 2 teaspoons hot pepper sauce

  12. 1 teaspoon salt

  13. 1 teaspoon ground black pepper For Salad:

  14. 4 cups chopped lettuce

  15. 2 ripe tomatoes, chopped

  16. 1 onion, thinly sliced

  17. 3/4 cup sliced radishes

  18. 1 cup thinly sliced carrots

  19. 1/2 cup chopped green bell pepper

Instructions Jump to Ingredients ↑

  1. Preheat an outdoor grill for high heat and lightly oil grate. Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside. Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside. For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.


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