Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing

• FOR THE SALAD:
• 1/2 cups Yogurt
• 1 Tablespoon Ground Ginger
• 2 Tablespoons Ground Garlic
• 1 whole Serrano Pepper, Minced Finely
• 2 teaspoons Cayenne Pepper Or Indian Red Chili Powder
• 1 teaspoon Garam Masala
• Salt And Pepper
• 4 whole Boneless, Skinless Chicken Breasts
• 2 cups Fresh Spinach
• 1 cup Grape Tomatoes
• 1 whole English Cucumber, Sliced Thin
• 1 whole Avocado, diced
• 2 teaspoons Lemon Juice
• Salt As Required
• FOR THE DRESSING:
• 2 sprigs Mint
• 1/2 teaspoons Ground Garlic
• 2 teaspoons Lemon Juice
• 1 cup Fat-free Plain Yogurt
• 3 Tablespoons Mayonnaise
• Salt And Pepper
• 1/2 teaspoons Sesame Seeds

1. For the salad:
2. Combine yogurt, ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl. Add chicken and coat. Cover and chil for 30 minutes to 1 hour.
3. Preheat oven to 400u0b0F. Take chicken out of refrigerator. Bake for 20 minutes. Turn chicken over and bake for another 20-25 minutes until juices run clear. Set chicken aside to cool.
4. In a large bowl, combine spinach, tomatoes, cucumber.
5. When chicken has cooled, slice and place over or toss with vegetables. Stir together avocado and lemon juice. Sprinkle salt if required. Add to salad.
6. For the dressing:
7. Using a food processor or blender, blend all dressing ingredients except sesame seeds. Add up to 1/4 cup water to reach the desired consistency. Stir in sesame seeds. Add to salad when serving.

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

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