Indian Style Grilled Chicken Salad Recipe

Chicken breast: Boneless, skinless, and perfect for grilling.

Plain yogurt: Used for marinating the chicken, adding moisture and tanginess.

Lemon juice: Adds a fresh, zesty flavor to the marinade.

Garam masala: A blend of ground spices that adds warmth and complexity.

Cumin powder: Provides a warm, earthy flavor.

Paprika: Adds a mild peppery flavor and vibrant color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth.

Mixed greens: A fresh, crisp base for the salad.

Cherry tomatoes: Adds sweetness and juiciness.

Cucumber: Provides a refreshing crunch.

Red onion: Adds a sharp, tangy flavor.

When marinating the chicken breast, make sure to score the surface lightly with a knife. This allows the yogurt and spices to penetrate deeper into the meat, resulting in a more flavorful and tender grilled chicken.

• boneless, skinless chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture and flavor profile to chicken breast, making it a suitable substitute.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar tangy flavor and consistency.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• garam masala - Substitute with curry powder: Curry powder has a different blend of spices but can provide a similar depth of flavor.

• cumin powder - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices well.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but can provide a similar smoky flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor but can still provide the necessary heat.

• mixed greens - Substitute with spinach: Spinach is nutrient-dense and has a similar texture, making it a good alternative.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly sweeter but have a similar size and texture.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw in salads.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used similarly in salads.

• To store the grilled chicken, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

• For the mixed greens, cherry tomatoes, cucumber, and red onion, keep them fresh by storing them separately in airtight containers or resealable plastic bags. Place a paper towel in each container to absorb excess moisture and keep the vegetables crisp. These can last up to 5 days in the refrigerator.

• If you plan to freeze the grilled chicken, slice it into strips first. Place the strips on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze for about 1-2 hours until solid, then transfer the frozen chicken strips to a freezer-safe bag or container. Label with the date and use within 2-3 months for the best quality.

• When ready to use, thaw the grilled chicken in the refrigerator overnight. Reheat in a skillet over medium heat or in the microwave until warmed through.

• Avoid freezing the mixed greens, cherry tomatoes, cucumber, and red onion as they do not freeze well and will lose their texture and freshness.

• To assemble the salad after storing, combine the fresh mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl. Top with the reheated grilled chicken strips and serve immediately for the best taste and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled chicken strips on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until the chicken is warmed through.
  5. While the chicken is reheating, prepare the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  6. Once the chicken is heated, slice it if necessary and top the salad with the warm chicken strips.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the grilled chicken strips in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the chicken is warmed through.
  5. While the chicken is reheating, assemble the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  6. Once the chicken is heated, slice it if necessary and top the salad with the warm chicken strips.

• Microwave Method:

  1. Place the grilled chicken strips on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. While the chicken is reheating, prepare the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  5. Once the chicken is heated, slice it if necessary and top the salad with the warm chicken strips.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled chicken strips in the air fryer basket.
  3. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. While the chicken is reheating, assemble the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  5. Once the chicken is heated, slice it if necessary and top the salad with the warm chicken strips.

• Mixing bowl: To combine the yogurt, lemon juice, garam masala, cumin powder, paprika, salt, and black pepper for the marinade.

• Whisk: To thoroughly mix the marinade ingredients together.

• Tongs: To handle the chicken breasts while marinating and grilling.

• Grill: To cook the marinated chicken breasts to perfection.

• Meat thermometer: To ensure the chicken is fully cooked by checking its internal temperature.

• Cutting board: To slice the grilled chicken into strips and to prepare the vegetables.

• Chef's knife: To slice the chicken, cucumber, and red onion, and to halve the cherry tomatoes.

• Large bowl: To combine the mixed greens, cherry tomatoes, cucumber, and red onion for the salad.

• Salad tongs: To toss the salad ingredients together evenly.

• Serving platter: To present the salad topped with grilled chicken strips.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Pre-cut vegetables: Slice the cucumber, red onion, and halve the cherry tomatoes in advance and store them in the fridge.

Use a grill pan: If you don't have an outdoor grill, a grill pan can be used on the stovetop to cook the chicken quickly.

Batch cook: Grill extra chicken and store it for future meals, reducing prep time for the week.