Tandoori Chicken Ceaser Salad Recipe
regular ceaser salad with cooked tandoori sliced chicken
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Ingredients
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Tandoori Chicken
Caesar Salad
Caesar Dressing
Method
Tandoori Chicken
Prepare marinade
Pat chicken breasts dry with paper towels. In a bowl combine 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 tsp minced garlic, 1 tsp grated ginger, 2 tsp tandoori masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp paprika, 1/4 tsp turmeric, 1 tsp salt, 1/4 tsp black pepper and 1 tbsp oil. Mix until smooth and well combined.
Marinate chicken
Make shallow slashes in the chicken breasts so marinade penetrates. Coat the chicken thoroughly with the marinade, rubbing it into slashes. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours (up to overnight) for best flavor.
Cook chicken
Preheat oven to 425°F (220°C) or heat a heavy skillet/grill pan over medium-high heat. If using oven, place marinated chicken on a foil-lined baking sheet or wire rack and roast 15–20 minutes until internal temperature reaches 165°F (74°C) and edges char slightly. If using skillet or grill pan, add 1 tsp oil to the hot pan and cook chicken 4–6 minutes per side (depending on thickness) until cooked through and nicely charred. Remove and let rest 5 minutes.
Slice chicken
Slice rested chicken thinly across the grain into 1/4-inch slices. Keep warm while assembling salad.
Caesar Dressing
In a medium bowl whisk together 1/2 cup mayonnaise and 2 tbsp Greek yogurt until smooth. Add 2 mashed anchovy fillets (or 1 tsp paste), 1 tsp minced garlic, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 1 tbsp fresh lemon juice. Whisk to combine.
Slowly drizzle in 2 tbsp olive oil while whisking to emulsify. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity (more lemon) or salt if needed. If dressing is very thick, thin with 1–2 tsp water or extra lemon juice to reach desired consistency.
Salad Assembly
Place 6 cups chopped Romaine lettuce in a large bowl. Add 1 cup croutons and about 1/3 cup of the grated Parmesan (reserve additional for garnish).
Add about 3–4 tbsp of the prepared Caesar dressing to the lettuce and toss gently to coat evenly. Add more dressing to taste but avoid overdressing; you can serve extra on the side.
Transfer dressed lettuce to serving plates or a large platter. Arrange the sliced tandoori chicken over the top in an even layer.
Sprinkle the remaining Parmesan over the salad and add additional croutons as desired. Serve with lemon wedges on the side to squeeze over the chicken and salad.