Tandoori Chicken Salad

Name: Tandoori Chicken Salad
Yield: Makes 4 Servings
Ingredients: 1/4 cup Sherry wine vinegar; 3 tablespoons Dijon mustard; 1 1/2 tablespoons ground cumin; 1 tablespoon curry powder; 1/2 cup olive oil; 1 cup plain yogurt; 2 tablespoons garam masala*; 2 teaspoons fresh lemon juice; 4 large skinless boneless chicken breast halves (about 2 pounds); 4 cups (lightly packed) chopped romaine lettuce; 4 cups (lightly packed) mixed baby greens; 1/2 red onion, thinly sliced; 4 fresh mint sprigs; Mango Raita (click for recipe); 4 lime wedges

By the Four Seasons in Beverly Hills CA

November 30, 2001

Recipe notes