Tandoori Chicken Salad

Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.

Step: 1

In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.

Step: 2

In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.

Step: 3

Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.

Step: 4

In a small bowl, mix together onion, raisins, almonds, and pineapple.

Step: 5

In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.

Per Serving: 348 calories; protein 17.4g; carbohydrates 28.3g; fat 20.1g; cholesterol 38.6mg; sodium 235.9mg.

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