Tandoor Chicken Tuscan Kale Salad
Prep time: 
Cook time: 
Total time: 
  • 2 lb boneless skinless chicken thighs
  • 1 bunch tuscan kale, torn into smaller pieces
  • 1 apple, cut in half and then thinly sliced
  • ¾ cup greek yogurt
  • 6 garlic cloves minced
  • 1 tbsp ground ginger
  • 1 tbsp garam marsala
  • 3 tsp salt
  • 2 tsp chili powder
  • 2 tsp cumin
  • Juice of one lemon
  • Optional Dressing:
  • 3 tbsp Reserved Chicken Juice/fat
  • ¼ Cup greek yogurt
  • ½ lemon juice squeezed (about 2 tbsp)
  • ¼ tsp paprika
  • Salt & Pepper to taste
  1. First in a small bowl mix together your garlic, ginger, marsala, salt, chili powder & cumin.
  2. Next in a medium sized bowl add your chicken thighs. Add ½ of your mixed spices to the chicken thighs and rub thighs all over until both sides of thigh are coated evenly. Let sit at room temperature for about 25 minutes. Preheat oven to 325.
  3. Add your greek yogurt to remaining half of spices that are left over as well as the juice of one lemon.
  4. Once chicken is done sitting mix in your yogurt spice mixture being sure to coat both sides of thighs. Add to an oven proof pan or baking dish and place in oven on middle rack for about 30 minutes.
  5. Remove from oven and place oven rack on the second highest setting. Set oven to broil and place pan/dish with chicken back in oven to broil for about 10 minutes or until tops of chicken become charred. Remove from oven and place tin foil over and let chicken sit for about 5 minutes.Slice chicken width wise into small pieces, set aside.
  6. Next in a small bowl, if making the salad dressing, mix all dressing ingredients together and then toss kale for salad in it.
  7. Add kale to individual plates (will make about 6), add sliced fresh apple slices & sliced chicken thigh (about one thigh per plate, might leave you with some leftover!)
  8. Serve.
Recipe by My Lavender Blues at https://mylavenderblues.com/662-2/