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Tandoori Spiced Chicken Caesar Salad Recipe by Freda Shafi

Freda Shafi is a Leeds based Food Stylist, Blogger, passionate foodie, mum of two and editor of thefeedfeed.com. This month Freda shares her delicious Tandoori Spiced Chicken Caesar Salad recipe with us. Follow Freda on Instagram @fredashafi_spiceitup for more mouth-watering recipe ideas.
Since my last recipe here at The Yorkshire Food Guide, it feels like we’ve glided straight into the summer and I’m sure we’re all loving it!
For that reason, I’m taking advantage of lots of seasonal and locally grown salad and vegetables, turning them into healthy and hearty platters with a surprise element to lift it into something quite extraordinary like this twist on a traditional Caesar salad.
A spin on this famous salad, I made it here with tandoori spiced chicken breast and garlic naan croutons as well as free range eggs and cos lettuce. This was all dressed with mint raita and “the jobs a good un” as we say here in Yorkshire! Have a great month ahead.

Tandoori Spiced Chicken Caesar Salad Recipe

Tandoori Chicken Caesar Salad Recipe

Ingredients

2 large free-range chicken breast tenderised
2-3 cos lettuce bulbs
4 organic free-range eggs boiled (not too hard)
Garlic naan cut into strips
1 cup Greek yogurt
Mint sauce
Salt and pepper to season
2tbsp oil / ghee

Marinade

3 tbsp Greek yogurt
2 cloves of garlic finely crushed
Half inch fresh ginger finely grated
1 tsp olive oil or vegetable oil
1 small green chilli finely chopped
1 tbsp finely chopped coriander
Juice of half lemon
1 tbsp tandoori spice mix

Method

Start by blending all the ingredients for the marinade together and spread over the flattened / tenderised chicken breast. Set aside for an hour to soak up the flavours.
Wash and arrange the cos lettuce leaves onto a salad platter.
Lightly toast the garlic naan then cut into long strips that resemble croutons.
Boil the eggs for approximately 5-6 minutes. Peel and slice into quarters length ways.
Make the mint yogurt marinade by adding a heaped teaspoon of mint sauce, the remainder of the Greek yogurt and a touch of salt and pepper.
Heat the oil / ghee in a large frying pan and lay the marinated chicken onto it and let it sizzle and cook for 3-4 minutes each side (until cooked through).
Place onto a chopping board and cut into strips then organise it over the lettuce leaves.
Place the eggs, croutons and a drizzle of the mint yogurt over the top of salad. Serve immediately and enjoy!