Bombay salad with tandoori vinaigrette
Spice up your life with this bombay salad that is exploding with flavour!
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Ingredients
2
chicken breasts
2 tbsp
tandoori masala
1 cup
yogurt
1/2 cup
chickpeas, sprouted
1/2 cup
tomatoes, diced
1/2 cup
mango, small dice
1/4 cup
carrot, shredded
1/4 cup
red onion, sliced
1/4 cup
red seedless grapes, halved lengthwise
1/4 cup
pomegranate seeds
1 tbsp
Italian parsley, finely chopped
2 tsp
dill, finely chopped
2 tbsp
sev, (deep fried chickpeas) garnish
salt and pepper, to taste
Vinaigrette
1/2 cup
vegetable oil
1 tbsp
lemon juice
2 tsp
tandoori masala
1 tsp
honey
1 tsp
Dijon mustard
1/2 tsp
sea salt
Instructions
- If using a frying pan or grill pan to cook chicken, cube chicken in 1-inch pieces. If cooking on the barbecue, simply butterfly the chicken prior to marinating.
- Add tandoori masala to yogurt and marinate chicken overnight.
- Heat a grill pan on medium-high heat and brush with vegetable oil. Sear chicken on all sides and cook until done. If using the barbecue, preheat to medium-high and be sure to brush the grill with oil or non-stick spray prior to cooking chicken.
- To make vinaigrette, combine all ingredients except the oil in a blender, then slowly add oil to emulsify.
- Combine ingredients for the salad, and drizzle with vinaigrette.