Spicy Grilled Chicken Salad with Nepalese Flavors

Ingredients

• 500g (1.1 lb) boneless chicken breasts 500g (1.1 lb) boneless chicken breasts
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste
• 4 cups (120g) lettuce, shredded 4 cups (120g) lettuce, shredded
• 1 cucumber, sliced 1 cucumber, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon honey 1 teaspoon honey

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the cumin powder, coriander powder, turmeric powder, chili powder, garlic paste, ginger paste, vegetable oil, and salt to make the marinade.
2. 2.
   Cut the chicken breasts into bite-sized pieces and add them to the marinade. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers and grill for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
4. 4.
   While the chicken is grilling, prepare the salad. In a large bowl, combine the shredded lettuce, sliced cucumber, diced tomatoes, and thinly sliced red onion.
5. 5.
   In a separate small bowl, whisk together the lemon juice, olive oil, honey, and a pinch of salt to make the dressing.
6. 6.
   Once the chicken is cooked, remove it from the skewers and add it to the salad. Drizzle the dressing over the salad and toss gently to combine.
7. 7.
   Serve the Spicy Grilled Chicken Salad with Nepalese Flavors immediately and enjoy!

Treat your ingredients with care...

• Chicken — Ensure that the chicken is evenly coated with the marinade for maximum flavor. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
• Lettuce — Use fresh and crisp lettuce for the salad. Wash and dry the lettuce thoroughly before shredding to remove any dirt or moisture.
• Lemon — Roll the lemon on a hard surface before juicing to extract maximum juice. Strain the juice to remove any seeds or pulp.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili flakes to the marinade.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade.
• Customize the salad by adding your favorite vegetables such as bell peppers or avocado.
• To make it a complete meal, serve the salad with a side of steamed rice or naan bread.
• Leftover grilled chicken can be stored in the refrigerator for up to 3 days and used in sandwiches or wraps.

Serving advice

Serve the Spicy Grilled Chicken Salad with Nepalese Flavors as a main course for a light lunch or dinner. Garnish with fresh cilantro leaves and a sprinkle of toasted sesame seeds for added flavor and visual appeal.

Presentation advice

Arrange the vibrant salad on a large platter, placing the grilled chicken pieces on top. Drizzle the dressing over the chicken and garnish with lemon wedges. Serve with a side of naan bread or steamed rice for a complete and satisfying meal.