Spicy good chicken served on a colorful salad bed with a drizzle of buttermilk dressing. —Tisa Thomas
serrano pepper, minced finely
boneless, skinless chicken breasts
english cucumber sliced thin
fat free plain yogurt
In This Recipe
For the salad~
Combine yogurt ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl.
Add chicken and coat with the above ingredients.
Cover and chill. Keep for 30 minutes upto one hour.
Preheat oven to 400°F. Take chicken out of refrigerator. Bake for 20 minutes.
Turn chicken over and bake for another 20-25 minutes until juices run clear.
Keep chicken aside.
In a large bowl, combine spinach, tomatoes, cucumber.
When chicken is cooled, slice and place over or toss with vegetables.
Stir together avocado and lemon juice. Sprinkle salt if required. Add to salad.
For the dressing~
Throw 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.
Mix in sesame seeds.
Add to salad when serving.