Fast Tandoori-Accented Salad With Rotisserie Chicken

• 1 whole cooked rotisserie chicken
• 6 cups assorted baby greens (or one 10 ounce bag) or 6 cups boston lettuce leaves
• 4 12 cups carrots, shredded
• 1 lb about 2 1/2 cups cherry tomatoes, halved
• 2 ripe but firm avocados, peeled, pitted, and cut into 1/4 inch cubes
• 3 tablespoons fresh cilantro (optional) or 3 tablespoons mint leaves, coarsely chopped (optional)
• 2 12 cups plain greek nonfat yogurt
• 1 14 teaspoons powdered cumin
• 1 14 teaspoons dried oregano
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12 tgeaspoon dried red pepper flakes (or to taste)
• 5 tablespoons water (or more)

1. Remove the meat from the chicken and cut it into bite sized pieces.
2. (remove skin or leave it on - your choice.)
3. Set chicken aside.
4. In a large serving bowl, arrange the greens in the base of the dish.
5. Place the meat in the center of the greens.
6. Arrange the shredded carrots in a circle around the chicken.
7. Scatter the tomato halves and avocado pieces on top of the chicken and carrots.
8. Scatter the chopped fresh herbs over entire salad, if using.
9. In a mixing bowl, with a rubber spatula mix together the yogurt, cumin, oregano, salt, pepper, red pepper flakes, and drizzle in the water while mixing.
10. The sauce should be consistency of thickened cream.
11. Pour it into a serving pitcher or bowl.
12. Serve the salad and pass the dressing.

chicken, baby greens, carrots, cherry tomatoes, avocados, fresh cilantro, nonfat yogurt, powdered cumin, oregano, salt, ground black pepper, red pepper, water

Taken from www.food.com/recipe/fast-tandoori-accented-salad-with-rotisserie-chicken-413196 (may not work)