Tandoori Chicken Salad recipe

8 servings

1 cup honey mustard dressing

1 1/2 tablespoons ground cumin

1 tablespoon curry powder

1 (8 ounce) container mango yogurt

2 tablespoons garam masala

2 teaspoons lemon juice

4 (4 ounce) skinless, boneless chicken breast halves

1/2 red onion, thinly sliced

1/2 cup raisins

1/2 cup blanched slivered almonds

3/4 cup drained canned pineapple tidbits

8 cups mixed salad greens

4 sprigs fresh mint

4 wedges lime

In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder.

Cover, and refrigerate until serving.

In a baking dish, whisk together yogurt, garam masala, and lemon juice.

Place chicken breasts in the dish, and turn to coat.

Cover, and refrigerate for at least 1 hour, turning occasionally.

Preheat an outdoor grill for high heat.

Lightly brush oil over grill grate.

Grill chicken until done, about 6 to 8 minutes per side.

In a small bowl, mix together onion, raisins, almonds, and pineapple.

In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture.

Divide salad among 4 plates.

Sprinkle equal amounts of reserved almond mixture over each salad.

Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.