Ingredients
4
4 servings
- •5 tablespoons olive oil
- •3.5 tablespoons tandoori paste
- •2 tablespoons chili powder
- •2 teaspoons hot pepper sauce
- •1 teaspoon lemon juice
- •0.5 teaspoon ground coriander
- •0.5 teaspoon ground oregano
- •1 dash balsamic vinegar
- •4 skinless, boneless chicken breast halves
- •0.5 cup lemon juice
- •2 tablespoons balsamic vinegar
- •2 teaspoons hot pepper sauce
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •4 cups chopped lettuce
- •2 medium ripe tomatoes, chopped
- •1 medium onion, thinly sliced
- •1 cup thinly sliced carrots
- •0.75 cup sliced radishes
- •0.5 cup chopped green bell pepper
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Make the chicken: Combine olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush sauce all over chicken until coated; discard any remaining sauce.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
- While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl.
- Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl.
- Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.
Nutritional Facts
Per 4 servings
- Calories: 392
- Carbohydrate: 25g
- Fat: 21g
- Fiber: 6g
- Protein: 28g
- Sugar: 13g
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