Tandoori Chicken and Spinach Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 319.1
- Total Fat: 11.6 g
- Cholesterol: 100.6 mg
- Sodium: 523.4 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.0 g
- Protein: 41.0 g
View full nutritional breakdown of Tandoori Chicken and Spinach Salad calories by ingredient
Introduction
Marinade adapted from Eat Well and Easy Grilled Tandoori ChickenSalad is a goodLife{eats} creation
Serves 4 as a main dish Marinade adapted from Eat Well and Easy Grilled Tandoori Chicken
Salad is a goodLife{eats} creation
Serves 4 as a main dish
Number of Servings: 4
Ingredients
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22 oz Tyson boneless, skinless chicken breast
4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
6 tsp Lemon Juice 'Real Lemon' 100% juice
2 clove Garlic
1 cup Artichoke Heart Quarters (by SCRUNCHIE99)
0.5 cup slices Cucumber (with peel)
2 tbsp chopped Onions, raw
2 tsp Lemon Juice 'Real Lemon' 100% juice
1 tbsp Extra Virgin Olive Oil
.5 package (10 oz) Spinach, fresh
0.3 cup, crumbled Feta Cheese
Directions
In a medium sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.
Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.
Combine the artichokes, bell pepper, cucumber, olives, and onion in a medium bowl. Remove the leaves from the oregano sprigs and chop. Add the oregano, lemon juice, olive oil, salt, and pepper. Stir to combine. This can be done up to 2 hours in advance.
Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side.
To assemble salad: Toss spinach with pearl couscous. Divide mixture evenly among 4 plates. Divide the vegetable mixture and grilled chicken evenly among the four plates. Top with a sprinkling of feta.
Serving Size: 1/4 of total
Number of Servings: 4
Recipe submitted by SparkPeople user TEHASHI.
Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.
Combine the artichokes, bell pepper, cucumber, olives, and onion in a medium bowl. Remove the leaves from the oregano sprigs and chop. Add the oregano, lemon juice, olive oil, salt, and pepper. Stir to combine. This can be done up to 2 hours in advance.
Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side.
To assemble salad: Toss spinach with pearl couscous. Divide mixture evenly among 4 plates. Divide the vegetable mixture and grilled chicken evenly among the four plates. Top with a sprinkling of feta.
Serving Size: 1/4 of total
Number of Servings: 4
Recipe submitted by SparkPeople user TEHASHI.
Member Ratings For This Recipe
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