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Chicken Tandoori Summer Salad | Gustus Vitae

by Gustus Vitae

Yield: 3 - 5 servings.

Time Estimate: 45 minutes.

Storage Notes: Best if consumed immediately, but can be refrigerated. If you're planning on having the next day, don't drizzle with the yogurt dill sauce, or the lettuce will get a bit soggy.

Difficulty: Easy.

Sad to say but it's true - summer is drawing to a close. All good things must come to an end, and this spicy-yet-cooling salad is a great way to say goodbye to our favorite season. Fresh, crispy lettuce leaves and crunchy cucumbers meet spicy chicken and cooling dill yogurt dressing - perfect as a side dish at a BBQ or lunch on a lazy Sunday. Our Tandoori Sea Salt give this recipe just the right amount of depth and bite - those seeking a little more heat can give it an extra dusting at the end to really bring it home.

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Ingredients:

  • 2 LBs Chicken thighs
  • 2 1/2 Tbs Indian Tandoori Sea Salt
  • 3 or 4 Persian cucumbers
  • 2 Heads romaine lettuce
  • 2 Celery stalks
  • 3 Cloves of garlic
  • 2 Cups yogurt (greek is best, pain unsweetened is fine too)
  • 2 Sprigs of Dill
  • 1 Small bunch of cilantro
  • 4 Tbs Cooking Oil

    • Directions:

    1. Finely dice cilantro and dill, and combine with yogurt, along with 1 1/2 Tbs of Tandoori Sea Salt.
    2. Wash cucumbers, celery, and lettuce, dicing everything into bite sized pieces.
    3. Dice garlic into fine (the thinner the better) slices, and reserve.
    4. Trim fat from chicken, and dice into small 1" cubes.
    5. Divide yogurt into two bowls - one for the chicken, and one to drizzle on later as dressing.
    6. Dredge chicken in yogurt, cover with cling wrap, and refrigerate for 1 to 2 hours.
    7. In a large non-stick pan, heat oil on high until just starting to smoke.
    8. Remove chicken from marinade, allowing yogurt to (mostly drip off) and toss in the hot pan, along with garlic slices.
    9. Cook chicken, flipping every few minutes, until thoroughly cooked through. Remove, and allow to cool.
    10. Toss lettuce with other vegetables, mixing in chicken as you do so.
    11. Serve, drizzling with reserved yogurt dill sauce, and dusting with remaining Tandoori Sea Salt.
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