A flavorful and healthy salad featuring tandoori-marinated chicken breast strips served on a bed of mixed greens with blanched green beans, cherry tomatoes, cucumber, red onion, and a tangy Greek yogurt dressing.
Ingredients: 2 boneless chicken breasts. 1/4 cup tandoori marinade. 1 cup green beans, trimmed and blanched. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup Greek yogurt. 1 tablespoon lemon juice. Salt and pepper to taste. Mixed greens for serving.
Instructions: For at least 30 minutes, put the chicken breasts in the tandoori marinade. Set a grill or grill pan over medium-high heat to get it hot. The chicken breasts should be cooked all the way through after being grilled for 6 to 8 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Put the cherry tomatoes, cucumber, red onion, cilantro, and green beans in a large bowl. Put Greek yogurt, lemon juice, salt, and pepper in a separate small bowl. Mix them together to make the dressing. Slice the tandoori chicken and add it to the salad. Pour the yogurt dressing over the salad and mix it all together. Put the salad on a bed of mixed greens. Have fun with your Asian chicken and bean salad!
Prep Time: 30 minutes
Cook Time: 15 minutes
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