Tandoori Chicken Tikka Salad with Mango Dressing (Dairy-Free)

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch cubes)
• 1/2 cup Dairy-Free Yogurt (unsweetened)
• 2 tablespoons Ginger-Garlic Paste
• 2 tablespoons Lemon Juice
• 1 tablespoon Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt
• 8 cups Mixed Greens
• 1 medium Cucumber (sliced)
• 1/2 medium Red Onion (thinly sliced)
• 1 cup Cherry Tomatoes (halved)
• 1 large Mango (ripe, diced)
• 1/4 cup Coconut Milk (full-fat)
• 1 tablespoon Lime Juice
• 1 tablespoon Agave Nectar (or maple syrup)
• 2 tablespoons Fresh Mint (chopped)

Instructions

1. 1In a bowl, combine dairy-free yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, chili powder, cumin powder, and salt. Mix well.
2. 2Add the chicken cubes to the marinade and ensure they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
3. 3Preheat grill to medium-high heat.
4. 4Thread the marinated chicken onto skewers or grill directly on the grates. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. 5While the chicken is grilling, prepare the mango dressing. In a blender or food processor, combine diced mango, coconut milk, lime juice, agave nectar, and fresh mint. Blend until smooth and creamy.
6. 6In a large bowl, combine mixed greens, sliced cucumber, red onion, and cherry tomatoes.
7. 7Top the salad with grilled chicken tikka.
8. 8Drizzle the mango dressing over the salad.
9. 9Serve immediately.

Substitutions

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