Chicken Salad is everyone's favorite. So today, we are sharing a recipe for a delicious Chicken Salad. Made with our Tandoori Marinade, this somewhat spicy chicken salad along with veggies and orange is a sure winner at your July 4th cookout (the leftovers are tastier). There are a few steps to this recipe, and in the end, it all comes together beautifully.
1 lb chicken breasts, chopped in 2-inch cubes
1 teaspoon sea salt
1/2 cup Rupen's Tandoori Marinade
1 Tablespoon olive oil
10 asparagus, chop off the bottom 3 inches, and cut the asparagus in 2 inch pieces
1/4 teaspoon sea salt
1 teaspoon olive oil
1/4 cup olive oil
2 cups pinto beans
1/2 cup chopped cilantro
In a medium-size mixing bowl, add chicken, salt, oil, and marinade. Mix.
Skewer chicken on 3 mini-skewers and grill. Follow manufacturer's instructions.
If you are cooking chicken on an iron skillet (like we did), then, over medium heat, place chicken skewers on a seasoned iron skillet—Cook for 7 minutes.
Carefully flip the chicken pieces using a pair of tongs, and cook for 5 minutes.
Remove from the skillet and set aside to cool.
Once you have wiped off chicken drippings in the same skillet, add oil, asparagus, and sea salt. Toss. Cook for 6 minutes.
Remove and set aside to cool.
In a small bowl, add orange zest and olive oil, whisk for a minute. This is your vinaigrette.
Make sure all the ingredients are room temperature.
Add the vinaigrette to a mixing bowl. Add beans, asparagus, and chicken. Gently toss.
Cover and refrigerate for a couple of hours.
Right before serving, garnish with orange segments and cilantro.
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