Tandoori Chicken & Spinach Salad

Hi Friends!

Hope everyone survived their Monday. In case you were off enjoying your weekend and aren’t quite caught up yet, be sure to check out some of the recipes I posted over the weekend including:

Lindsay’s Lunchbox #3- more great ideas!

Curried Sweet Potato & Red Pepper Dip- a great idea for your upcoming Superbowl party!

Pick of the Week: Parsnips- our first pick of the week failure

Oatmeal PB & J Cookies- a big success and pretty healthy too!

Cornbread, Apple & Sausage Stuffed Peppers- one of the best dinners I’ve had in a while!

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Also, I have my recipe club coming up this weekend and the theme this month is Mexican. If you have any good ideas, send them my way! Enchiladas and empanadas are already taken. I’ve been thinking about guacamole with greek yogurt but may want to try something more exciting!!!

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Ok, on to tonight’s dinner. I’ve had this tandoori chicken recipe bookmarked for quite a while and finally decided to give it a try. I’ve never made tandoori chicken before but I know it’s a popular dish, so I did a little googling to see what different recipes were out there. In the end I just winged (wung?) it.

I started by making the marinade. It appears that, for best results, you should marinate the chicken for a while. Some recipes say up to 24 hours…I didn’t exactly plan accordingly, so mine got 2 1/2 hours but that seemed to work just fine.

I chopped up some garlic and put it in a bowl with some spices (garam masala, cayenne pepper, paprika and cumin). I mixed in some greek yogurt and the juice of half a lemon. As a last minute addition, I added some grated ginger and black pepper. I mixed it all together, added in my diced chicken and stirred until well coated. *Side note: I also stabbed my chicken with a fork several times before cutting it up in hopes that would help with marinade absorption.

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When I was ready to cook the chicken, I used a fork to get all the pieces out and laid them on a baking sheet. While they were cooking, I prepared the other salad toppings. Due to my convenient menu planning, I had already prepared a big batch of quinoa yesterday so all I had to do was heat it up and slice up a pepper, an apple and some red onion.

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To prepare the salad, start with a bed of fresh, baby spinach. Add some quinoa and some chicken. Spread the rest of the toppings on top and enjoy! We drizzled ours with some sesame ginger dressing and it was great! The flavor of the chicken was really good and the yogurt marinade kept it moist while it cooked. I’ll definitely be making it again. The original recipe had cucumbers in the salad which I forgot to buy and might add next time. The hubby also suggested some avocado yogurt sauce which would be good. *Side note: the hubby wants all of you to know how much he hates eating quinoa. Not because of the taste but because it gets everywhere and is very messy! It irks him icon smile Tandoori Chicken & Spinach Salad

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Tandoori Chicken & Spinach Salad

recipe image Tandoori Chicken & Spinach Salad

by Lindsay L

Prep Time: 2 hours

Cook Time: 20 min

Keywords: bake salad entree healthy apple chicken spinach Indian

Ingredients (Serves 4)

  • 1 lb boneless, skinless chicken breasts, cut to bite size
  • 3/4 c non-fat Greek yogurt
  • juice from 1/2 a lemon
  • 1 Tbsp paprika
  • 2 tsp cumin
  • 1/2-1 tsp cayenne pepper
  • 1/2 tsp garam masala
  • 1 tsp grated fresh ginger
  • black pepper to taste
  • 3 cloves garlic, minced
  • 1 red pepper
  • 1/2 red onion
  • 1 apple
  • 2 cups quinoa, cooked
  • 6 cups fresh baby spinach

Instructions

1. Place garlic, paprika, cayenne pepper, garam masala and cumin to a large bowl. Add the yogurt, lemon juice, ginger and black pepper and stir until well combined.

2. Add diced chicken to yogurt mixture and stir to coat. Cover bowl tightly with plastic wrap and refrigerate for 2-24 hours.

3. Preheat oven to 425 degrees F.

4. Using a fork, remove chicken from bowl and place in a single layer on a baking sheet. Bake for 20 minutes or until chicken is cooked through, turning the pieces over after 10 minutes. (You could also place the chicken on skewers and grill)

5. Thinly slice the apple, onion red pepper and cut slices in half.

6. Place 1 1/2 cups spinach on each place. Top with 1/2 c quinoa. Add chicken and other toppings.

7. Serve with dressing of your choice.

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We also enjoyed some of my Curried Sweet Potato & Red Pepper Dip with our favorite¬† Garden of Eatin’ blue corn tortilla chips.

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So tell me, what’s the most annoying food you eat?!

Enjoy!
–Lindsay–

About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


Comments

  1. mmm, your dinner looks delicious. the food that i find most annoying to eat is probably wings. i don’t eat them very often, but i hate how messy your fingers get.

  2. This chicken look awesome! I’m going to have to add this to my list for next week!

    Love your round up! I think it makes it so much easier for people to check things they may have missed or jogs their memory to print out a recipe!

  3. I have never tried tandoori chicken, but it’s on my list! I have to tell you that I’ve made parsnips 2 ways and both have been fantastic – one is actually posted on my blog today coincidentally! I think roasting them is key since it brings out their sweetness. I also use them in a carmelized tart which I made for Christmas Eve and everyone was raving! Dying laughing at the pic of your husband after tasting the parsnips :) Too funny.

    • a carmelized tart you say?! i honestly can’t even imagine. but i did have another person telling me today that roasting is the way to go….so i might give them another shot!

  4. Wow your dinner is so colorful and healthy looking!! I need to get back with the program and try some new healthy recipes :)

  5. http://mrspizzahead.blogspot.com/2010/12/chorizo-treats.html im not sure if this is “mexican”, but everyones always enjoyed them and prob never tasted them before!! You could also make a ‘Dilla… I make one with chicken, pineapple, bleu cheese, hot/wing sauce…. that would be fun too! i would def go outside the box! Cant wait to see what you make

  6. This looks so good! I never make Indian food at home because it seems too complicated, but this looks really doable! My SO has a hard time with quinoa too, he gets annoyed by all of the little grains. I love it though :)

Trackbacks

  1. [...] leftovers like I did. I just soaked a couple of wrappers in hot water, filled them with my leftover Tandoori Chicken and Spinach Salad, wrapped them up and enjoyed! I also made these a few months ago, you can check out my Sayanara [...]

  2. Indian Pizza says:

    […] If you’re a meat eater, tandoori chicken would be AWESOME on this instead of shrimp. Click here to see how I used to make my tandoori […]

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