Tandoori Chicken Salad {Lactose Free!}

When Yoplait recently asked me if I would be interested in creating a few recipes using their new line of lactose-free yogurt, and I immediately told them that I was, and that I’d love to make this salad. I used to make it all time time – in fact, I used to make tandoori chicken for the sole purpose of having leftovers to use in this tandoori chicken salad – but somehow I let it fall of my radar completely. It’s actually been 6 years since I had it last! (I distinctly remember that I ate it in a pita while sitting on my balcony and writing a paper for grad school.)

Anyway, I was really excited that I remembered it existed, but I unfortunately jumped the gun a little by assuming that the yogurt was available in plain. (I should have realized there would be a catch, since they specifically mentioned that they were interested in savory recipes!).

After stressing out way too much over what I was going to do – I had, after all committed to making the salad – I decided to give it a try with peach yogurt. It worked perfectly! The combination might seem strange at first, but if you think about it, peach is similar in flavor to mango and you wouldn’t think twice about serving mango chutney with curry. The sweetness of the peach is perfectly balanced by the spicy curry. It’s definitely a fun twist on the original. (Of course, it’s still delicious made with plain yogurt too.)

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Tandoori Chicken Salad {Lactose Free!}

Yields 4 servings
Prep Time: 10 minutes
Total Time: 30 minutesThe marinated and baked chicken is also delicious on it’s own. Make a double batch – serve it with rice and spinach one night, then make the salad with the leftovers!

If you’re lactose intolerant, be sure to double-check the label on your pits bread. While most doesn’t contain lactose, some (to my surprise!) does. You can also make your own

Ingredients

  • 2 containers (6 oz each) Yoplait Lactose Free Peach Yogurt, divided
  • 1 tablespoon Paprika
  • 2 tablespoons Curry Powder, divided
  • 2 teaspoons freshly grated Ginger
  • 1 clove Garlic, minced
  • 1 teaspoon ground Coriander
  • Juice from 2 Lemons, divided
  • 1/2 lb boneless, skinless Chicken Breasts
  • 2 ribs Celery, chopped
  • 2 tablespoons chopped Onion
  • 1 teaspoon Cumin
  • fresh Cilantro
  • Pita Wedges, for serving

Preparation

  1. Combine 1-1/2 containers of yogurt, paprika, 1 tablespoon curry powder, ginger, garlic, coriander and juice from 1 lemon in a large bowl. Add the chicken breasts and turn several time to coat with the marinade. Cover and let marinate for a least 10 minutes or refrigerate and let marinate overnight.
  2. Preheat the oven to 400F. Place the chicken on a baking sheet and discard excess marinade. Bake the chicken for 30 minutes, or until cooked through. Allow to cool.
  3. Cut the chicken into bite-sized cubes and place in a large bowl. Add the celery, onion, cumin, 1/2 container of yogurt, 1 tablespoon curry powder, and remaining lemon juice. Mix to combine. Add cilantro to taste.
  4. Serve with pita wedges.

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This post was sponsored by General Mills/ Yoplait. I purchased the yogurt myself but was compensated for creating the recipe. 

Comments

  1. Seems lekker mmmm

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