
Indian Chicken Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A flavorful and refreshing salad featuring marinated chicken, crunchy vegetables, and a tangy yogurt dressing.
Ella x
Ingredients
- 400 gboneless chicken breast
- 473 mlcucumber(diced)
- 237 mlcarrots(grated)
- 237 mlred onion(thinly sliced)
- 237 mlcilantro(chopped)
- 2 tablespoonslime juice(freshly squeezed)
- 100 mlyogurt(plain, non-fat)
- 1 teaspoonginger paste(freshly grated)
- 1 teaspooncumin powder(dried)
- 1 teaspooncoriander powder(dried)
- 1 teaspoonsalt(table salt)
- 1 teaspoonblack pepper(freshly ground)
Instructions
- 1
In a large bowl, whisk together yogurt, lime juice, ginger paste, cumin powder, coriander powder, salt, and black pepper.
Tip: Whisk until smooth and well combined.
- 2
Add the chicken breast to the bowl and mix until the chicken is coated with the yogurt mixture.
Tip: Make sure the chicken is coated evenly.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Tip: Allow the chicken to marinate and become tender.
- 4
In a separate bowl, combine the diced cucumber, grated carrots, and thinly sliced red onion.
Tip: Mix well to combine the vegetables.
- 5
Once the chicken is marinated, remove it from the refrigerator and add it to the bowl with the vegetables.
Tip: Mix well to combine the chicken and vegetables.
- 6
Stir in the chopped cilantro and adjust the seasoning if needed.
Tip: Add more lime juice, salt, or pepper as desired.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
Tip: Serve chilled and enjoy!
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