Keto Tandoori Chicken Salad with Avocado Dressing

Ingredients

• about 450 g Chicken Thighs
• 2 tbsp Tandoori Masala
• 2 tbsp Lemon Juice
• 1/2 cup Coconut Yogurt (unsweetened)
• 8 cups Mixed Greens
• 2 medium Avocado
• 2 tbsp Lime Juice
• 2 tbsp Olive Oil
• 1/4 cup Cilantro
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Chicken Thighs, 2 tbsp Tandoori Masala, 2 tbsp Lemon Juice, 1/2 cup Coconut Yogurt, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix well to ensure the chicken is fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Preheat your grill to medium heat, aiming for a temperature of approximately 190°C.
3. 3Place the marinated about 450 g Chicken Thighs on the preheated grill. Cook for 20-25 minutes, turning the chicken occasionally. The chicken is cooked through when it reaches an internal temperature of 74°C and the juices run clear.
4. 4While the chicken is grilling, prepare the avocado dressing. In a blender, combine 2 medium Avocados (pitted and scooped out), 2 tbsp Lime Juice, 2 tbsp Olive Oil, 1/4 cup Cilantro, and a pinch of the remaining 1 tsp Salt and 1/2 tsp Black Pepper. Blend until the mixture is completely smooth and creamy.
5. 5Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute, making the chicken more tender.
6. 6Slice the rested chicken into bite-sized pieces.
7. 7Arrange the 8 cups Mixed Greens on a serving platter or individual plates. Top the greens with the sliced grilled chicken. Drizzle generously with the prepared avocado dressing.

Substitutions

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