Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing

• 1/2 cup yogurt
• 1 tablespoon ground ginger
• 2 tablespoons ground garlic
• 1 serrano pepper, minced finely
• 1 tablespoon cayenne pepper
• 1/2 teaspoon garam masala
• salt
• pepper
• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1 cup grape tomatoes
• 1 english cucumber sliced thin
• 2 avocado diced
• 3 tablespoons lemon juice
• salt
• 2 sprigs mint
• 1/2 teaspoon ground garlic
• 1 tablespoon lemon juice
• 1 cup fat free plain yogurt
• 2 tablespoons mayonnaise(optional)
• salt
• pepper
• 1/2 teaspoon sesame seeds(optional)

1. For the salad~rnCombine yogurt ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl.rnAdd chicken and coat with the above ingredients. rnCover and chill. Keep for 30 minutes upto one hour.rnMake dressing(below)rnPreheat oven to 400u0b0F. Take chicken out of refrigerator. Bake for 20 minutes.rnTurn chicken over and bake for another 20-25 minutes until juices run clear.rnKeep chicken aside. rnIn a large bowl, combine spinach, tomatoes, cucumber.rnWhen chicken is cooled, slice and place over or toss with vegetables.rnStir together avocado and lemon juice. Sprinkle salt if required. Add to salad.
2. For the dressing~rnThrow in the all ingredients from mint to pepper, leaving out sesame seeds, into a food processor or blender and blend till combined. Add upto 1/4 water to create the desired consistency for dressing.rnMix in sesame seeds.rnAdd to salad when serving.

yogurt, ground ginger, ground garlic, serrano pepper, cayenne pepper, garam masala, salt, pepper, chicken breasts, fresh spinach, grape tomatoes, cucumber, avocado, lemon juice, salt, mint, ground garlic, lemon juice, yogurt, salt, pepper, sesame seedsoptional

Taken from food52.com/recipes/69152-tandoori-chicken-salad-with-mint-garlic-buttermilk-dressing (may not work)