Keto Tandoori Chicken Salad with Avocado Dressing

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Tandoori Masala
• 1/2 cup Yogurt (full fat)
• 8 cups Mixed Greens
• 2 Avocado
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil

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

Instructions

1. 1In a medium bowl, combine the about 680 g Chicken Thighs with the 2 tbsp Tandoori Masala and the 1/2 cup Yogurt. Mix well to ensure all chicken pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Preheat your oven to about 205°C (200°C). Arrange the marinated chicken thighs in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Let the chicken rest for 5 minutes before slicing.
3. 3While the chicken is baking, prepare the avocado dressing. Place the 2 Avocados, 2 tbsp Lemon Juice, and 2 tbsp Olive Oil into a blender or food processor. Blend until the mixture is completely smooth and creamy.
4. 4Slice the rested chicken thighs into bite-sized pieces.
5. 5Assemble the salad by placing the 8 cups Mixed Greens into a large bowl. Top the greens with the sliced tandoori chicken.
6. 6Drizzle the creamy avocado dressing over the chicken and greens. Serve immediately.

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