Tandoori Grilled Chicken Salad Recipe

Elevate your grilled chicken with this seriously full-of-flavor Tandoori Grilled Chicken Salad. Tyson Red Label® Frozen Fully Cooked Grilled Chicken Breast Filets are seasoned with a delicious tandoori sauce then sliced and added to a mix of arugula greens, tomatoes and watermelon and topped with a light vinaigrette dressing.


Serving Amount – 1 salad



1 ea.Tyson Red Label® Frozen Fully Cooked Grilled Chicken Breast Filets
As neededTandoori Seasoning
As neededYogurt
3 oz.Arugula Mix
1 oz.Cherry Tomatoes, Tri colored, Halved
1 oz.Watermelon, Small Dice
4 oz.Vinaigrette, Commercially Prepared
As neededSumac
As neededTurmeric
As neededShallots, Minced

Step 1 - Convection: Appliances vary, adjust accordingly. Convection oven, from frozen: Place the breast filets on a lined (non-stick) sheet pan with a small amount of water. Completely cover with foil. Place in a pre-heated, 350°F convection oven for 17-21 minutes.

Step 2 - Combine the yogurt and tandoori seasoning, spread onto chicken filets and place on sheet tray.

Step 3 - Combine sumac, turmeric and minced shallots with the vinaigrette and set aside.

Step 4 - To build salad: Add the arugula mix followed by the tomatoes, watermelon and sliced cooked chicken breast, top with the vinaigrette and serve.

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