Indian Spice Chicken Salad (allium Free)

This delicious Indian inspired recipe is simple to make and is perfect as a healthy lunch or dinner option. Make the salad your own by adding your favorite vegetables or toppings. Allium free (onion and garlic free).

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Servings: 4

Prep Time: 00:15

Cook Time: 00:25

For the Chicken:

1 pound (about 6 small/organic sized) boneless, skinless chicken thighs

1/2 juice of lemon

2 1/2 tablespoons casa de sante indian spicy hot seasoning

1 teaspoon olive oil

1 teaspoon kosher salt

1/2 teaspoon turmeric

White Yogurt Sauce (Makes about 1 1/4 cups):

1 cup plain yogurt

2 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon black pepper

1/2 teaspoon harissa powder

For the Salad:

6 cups chopped iceberg or romaine lettuce

2 medium tomatoes, quartered


1Season the chicken with lemon juice, olive oil, Indian spice seasoning, turmeric, and salt. Set aside at least 15 minutes, or as long as overnight.

2Combine the ingredients for the white yogurt sauce and refrigerate.

3When ready to cook, heat a large nonstick griddle or skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.

4Cook on the other side for another 4 to 5 minutes, until browned.

5Reduce the heat to low and cover, letting the chicken continue cooking, about 10 minutes, until cooked through in the thickest parts.

6Assemble the lettuce and tomato into a salad on plates.

7Top with chicken and drizzle with yogurt sauce (this is your dressing).

Additional Notes

This recipe was adapted from Food Cart-Style Chicken Salad by

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