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

Instructions

1. 1In a medium bowl, combine the 1/2 cup dairy-free yogurt, 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, and 1 teaspoon salt. Stir until everything is smoothly mixed together.
2. 2Add the about 680 g boneless, skinless chicken thighs (cut into about 2.5 cm cubes) to the marinade. Use your hands or a spoon to make sure every piece of chicken is completely covered. Cover the bowl and place it in the refrigerator for at least 2 hours, or if possible, leave it overnight to marinate.
3. 3Preheat your grill to medium-high heat, which is about 200-230°C.
4. 4Carefully thread the marinated chicken pieces onto skewers. If you don't have skewers, you can place the chicken directly onto the grill grates. Grill the chicken for 10 to 12 minutes. Turn the chicken pieces occasionally so they cook evenly. The chicken is done when it is cooked through and has some slightly charred edges. The internal temperature should reach 74°C.
5. 5While the chicken is grilling, make the mango dressing. Place the 1 cup ripe mango (diced), 1/4 cup full-fat coconut milk, 1 tablespoon lime juice, 1 tablespoon agave nectar, and 2 tablespoons fresh mint (chopped) into a blender or food processor. Blend until the mixture is completely smooth and has a creamy texture.
6. 6In a large salad bowl, combine the 8 cups mixed greens, 1 medium cucumber (sliced), 1/2 medium red onion (thinly sliced), and 1 cup cherry tomatoes (halved). Gently toss these ingredients together.
7. 7Arrange the grilled chicken tikka on top of the salad mixture.
8. 8Drizzle the prepared mango dressing evenly over the chicken and salad.
9. 9Serve the Tandoori Chicken Tikka Salad with Mango Dressing immediately.

Substitutions

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