Veg Chicken Tikka Salad

• For Salad:
• 1 tbsp vegetable oil
• 1 bag Morning Star Farms Chicken Strips (marinated with 1 tsp salt, 1/2 tsp cumin, 1/2 tsp coriander, 2 tbsp oil)
• 1 cup plain yogurt
• 1 tbsp minced or grated fresh ginger
• 1 tsp sugar
• 2 med garlic cloves mixed
• 1/4 cup panko bread crumbs
• 1 head romaine lettuce, washed and torn into bite-sized pieces
• 2 small tomatoes, diced
• 6 scallions, sliced into thin rounds
• 1/2 cup fried noodles
• For the Cilantro-Cumin Dressing
• 3/4 cup fresh cilantro, tightly packed
• 1/2 cup lemon juice
• 3/4 cup vegetable oil
• 1 tsp ground roasted cumin
• 1/2 tsp black pepper
• 1/2 tsp salt

1. Dressing:
2. In a blender, puree the cilantro and lemon juice. Slowly drizzle in oil. Add seasonings and blend again for 30-45 seconds. Should have 1 1/2 cups of dressing. Use 1/2 cup for salad and refrigerate the rest.
3. Chicken Tikka:
4. In a large bowl, whisk together yogurt, ginger, sugar, garlic and bread crumbs. Heat the broiler. Line a rimmed baking sheet with aluminum foil. Dip the marinated chicken into the yogurt mixture (thick layer of yogurt) and arrange on the aluminum foil. Discard the excess yogurt mixture. Broil the chicken until the exterior is lightly charred in spots, 10-18 mins, flipping the chicken pieces halfway thru the cooking. Let chicken cool while preparing the rest of the salad.
5. Salad:
6. Place lettuce, tomatoes and scallions in a large salad bowl. Add the warm chicken. Pour the dressing and toss well to combine. Sprinkle with fried noodles and serve.

vegetable oil, chicken, plain yogurt, ginger, sugar, garlic, bread crumbs, romaine lettuce, tomatoes, scallions, noodles, cilantro, fresh cilantro, lemon juice, vegetable oil, cumin, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/veg-chicken-tikka-salad-50171983 (may not work)