Tandoori Chicken Salad Roll
Tandoori Chicken Salad Rolls are a delicious and healthy fusion dish that combines bold Indian flavors with fresh, vibrant ingredients. These rolls will surely impress if you make them for a quick lunch, party appetizer, or light dinner.
Servings 8
Ingredients
For Chicken Marinade
- 2 Chicken breast
- 1 tbsp Plain Greek yogurt
- 1 tbsp Kashmiri chili powder
- 1 tbsp Olive oil
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 3 cloves Minced garlic
- 1 -inch Minced ginger
- Salt to taste
Filling
- 1 Cup Microgreens or shredded lettuce
- 1 Cup Julienne red pepper
- 1 Cup Julienne red onions
- 1 Tomato thinly sliced
Dipping Sauce
- Mint chutney
Salad Roll
- 8 Pieces of Rice paper wrappers
- Warm water in a shallow dish
Instructions
- In a medium bowl marinate chicken with all the ingredient
- Refrigerate chicken for 15 minutes
- Preheat the oven to 350° degrees F, arrange chicken breast on a baking sheet, and roast for 25 minutes or until the chicken is done
- Transfer to a cutting board and let the chicken cool completely before slicing.
- Prepare all the fillings.
To Assemble the Rolls
- Dip a sheet of rice paper wrapper into a large dish of warm water for a few seconds. Place the wrapper on a clean tea towel. Add the fillings in the middle of the wrapper. Then fold in the sides of the wrapper. Fold the bottom of the wrapper over the filling and roll up the entire parcel using your fingers to keep the fillings pushed towards the middle of the roll into a tight, neat cylinder shape. Serve rolls with the mint chutney.