Indian Style Grilled Chicken Salad

Just few ingredients add unique flavor to this arugula and grilled Ginger Kabab chicken salad. Cherry tomatoes and few drops of dressing infused with Indian spices will contribute garden freshness.

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Serves 2-4

  • 8 ounces boneless chicken breast
  • 4 tbsp extra virgin oil
  • 2 tbs olive oil
  • 1-2 garlic cloves, minced
  • 1 tsp ginger minced
  • 2 cups letuce of your choice (washed)
  • ½ cup cherry tomatoes, halved
  • ½ tsp red chili pepper
  • salt and paper to taste

How to make Grilled Chicken Salad?

  1. Wash the chicken breast and pat it dry with paper towel. Lightly season with chili powder, salt and pepper. Add some olive oil. Marinate.
  2. Cook in Air Fryer for about 20 min (10 minutes each side). You can use gas grill or oven. Cook until chicken register 160 F degrees. About 6 minutes per side.
  3. Transfer chicken breast to cuting board and let it rest for few minutes. Next, slice ½ inch thick. Whisk oil, vinegar, mince garlic and ginger in big bowl. 3 Add arugula, cherry tomatoes and toss to combine. Top it with chicken.
  4. Pour or (serve on the side) tamarind chutney or (and) plain raita. You can also use red vinegar dressing.

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