Tandoori Grilled Chicken Salad Recipe

Elevate your grilled chicken with this seriously full-of-flavor Tandoori Grilled Chicken Salad. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 4 oz. 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.

Ingredients

Serving Amount – 1 salad

Amount	MAIN INGREDIENTS
1 ea.	Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 4 oz.
As needed	Tandoori Seasoning
As needed	Yogurt
3 oz.	Arugula Mix
1 oz.	Cherry Tomatoes, Tri colored, Halved
1 oz.	Watermelon, Small Dice
4 oz.	Vinaigrette, Commercially Prepared
As needed	Sumac
As needed	Turmeric
As needed	Shallots, Minced

Alternative Product:
Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 3 oz.

Directions

Step 1 - Convection: Appliances vary, adjust accordingly. Convection oven, from frozen: Place the Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 4 oz. 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.