Green Salad Recipe
Seasonal mixed greens, carrots, cucumber and tomatoes. Salads served with your choice of ranch or our house dressing (Made with cilantro, mint & yogurt) MAKE IT A TANDOORI SALAD Add Chicken Tikka / Paneer Tikka Add $5.00.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
House Dressing (Cilantro, Mint & Yogurt)
Ranch Dressing (optional)
Optional Tandoori Add-on
Method
Salad
- 1
Prepare vegetables
Wash and dry the mixed greens thoroughly (a salad spinner works best). Julienne or shred the carrot, thinly slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion if using. Place the mixed greens in a large bowl and arrange the prepared vegetables on top.
- 2
Toss lightly just before serving to combine. Keep the salad chilled until ready to serve to maintain crispness.
- 3
House Dressing (Cilantro, Mint & Yogurt)
- 4
Blend dressing
In a blender or food processor combine Greek yogurt, cilantro, mint, olive oil, lemon juice, honey (or sugar), minced garlic, salt and black pepper. Pulse until smooth and bright green. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency (about 1–2 tablespoons). Taste and adjust salt, lemon or honey as needed.
- 5
Chill the dressing at least 10 minutes to let flavors marry. Keep refrigerated up to 3 days.
- 6
Serve the dressing alongside the salad or toss about 2–3 tablespoons per serving over the greens just before serving.
Ranch Dressing (optional)
- 7
If guests choose ranch, simply portion about 2–3 tablespoons per serving in a small ramekin or drizzle over the salad. No additional prep required for store-bought ranch.
Optional Tandoori Add-on
- 8
Marinate protein
In a bowl combine 1/4 cup plain yogurt, tandoori masala, garlic paste, ginger paste, lemon juice and 1/4 tsp salt. Add the 8 oz chicken or paneer cubes and toss to coat. Marinate at least 30 minutes (up to 4 hours) in the refrigerator. For quicker service, 15 minutes at room temperature will impart some flavor.
- 9
Cook tandoori chicken or paneer
Preheat a grill, grill pan or oven broiler. Lightly brush with oil. For grill or pan: cook chicken cubes over medium-high heat 3–4 minutes per side until cooked through (internal temp 165°F / 74°C) and slightly charred; paneer needs 2–3 minutes per side to develop color. For oven: broil on a lined sheet 6–8 minutes, flipping once, until edges are charred and cooked. Rest chicken 3 minutes before serving.
- 10
Slice or keep cubes whole and place on top of the salad (approximately 4–6 oz per salad when adding). Garnish with extra cilantro or mint if desired.