Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 head of lettuce, chopped
- 1 cucumber, sliced
- 1 red onion, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup roasted cashews, chopped
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the Greek yogurt, lemon juice, garam masala, paprika, cumin, turmeric, salt, and pepper.
2. Add the chicken pieces to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken pieces onto skewers and grill for 8-10 minutes, flipping once, until cooked through.
5. In a large bowl, combine the chopped lettuce, sliced cucumber, sliced red onion, halved cherry tomatoes, chopped cilantro, and chopped mint leaves.
6. Top the salad with the grilled chicken and chopped cashews.
7. Serve immediately.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 11g
- Protein: 36g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Greek yogurt can be substituted with plain yogurt or sour cream.
- Lemon juice can be substituted with lime juice.
- Garam masala can be substituted with curry powder.
- Cashews can be substituted with almonds or peanuts.
Variations:
- Add diced avocado for a creamier texture.
- Serve the salad with naan bread or pita bread.
- Add cooked quinoa or rice for a heartier meal.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Make sure to evenly coat the chicken pieces with the marinade for maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the salad on a large platter with the chicken skewers arranged on top.
- Garnish the salad with additional fresh herbs and sliced lemon or lime.
Garnishes:
- Fresh cilantro
- Mint leaves
- Sliced lemon or lime
Pairings:
- Serve with a cold beer or a crisp white wine.
Suggested side dishes:
- Garlic naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not cooking evenly, move it to a cooler part of the grill or lower the heat.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chicken tikka is a popular Indian dish that originated in the Punjab region.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the salad as a main course for a light and healthy meal.
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Region: Indian