1 head each of four varieties Dandy® Simple Salad in Seconds!
4 Dandy® clementines
1 cup Puy lentils cooked according to package recipe
1 package Dandy® Radish MiniSticks
4 tbsp pistachio kernels, crushed
6 tbsp tahini-cumin dressing (recipe below)
Tandoori Chicken Breasts (recipe below)
For Tandoori Chicken:
1 lb chicken breast meat, halved (boneless & skinless)
3/4 cup plain nonfat Greek yogurt
3 tbsp fresh lemon juice
1 tbsp peeled and grated fresh ginger root
1 tbsp minced garlic
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
1 1/2 tsp kosher salt
1/2 tsp cayenne pepper
2 tbsp smoked paprika
For Tahini-Cumin Dressing:
1/4 cup tahini
3 tbsp fresh lemon juice
1 tbsp honey
2 tbsp olive oil
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cumin
2 tbsp chopped parsley
Kosher salt and freshly ground black pepper
1 On a clean cutting board, cut off the stems of the Dandy® Simple Salad in Seconds! Lettuces and rinse under cold running water.
2 Place cut lettuces in a salad spinner and spin 3–4 times to remove excess water or place on a clean dish towel and let dry for 20 minutes in the0 refrigerator. Once Lettuces are dried, place them in a large bowl and set aside.
3 To prepare the clementines, cut off the top and bottom, working from top to bottom carefully cut away the skin.
4 Once clementines are peeled, lay them on their sides and slice each one into four slices. Place the clementine slices in the bowl with the lettuces.
5 Add the cooked and cooled puy lentils, radish mini sticks, and the dressing. Toss salad to coat and arrange on four separate plates, ensuring each plate is equal.
6 Slice the cooked Tandoori chicken and place on top of each salad and sprinkle with crushed pistachios. Serve immediately.
1 Heat a gas grill to medium high. Oil the grill liberally. Remove the chicken from the marinade and put it on the grill.
2 Discard the marinade. Cover and cook until grill marks appear, 4–6 minutes. Using tongs, flip the chicken and continue to cook until the second side has grill marks (about 5 minutes more).
3 Reduce the heat to low and cook, covered, flipping occasionally, until meat is no longer pink and reaches an internal temperature of 175 degrees Fahrenheit when probed with a thermometer. Transfer the chicken to a platter and let it rest for 5 minutes before slicing and serving.
Whisk together tahini, lemon juice, olive oil, honey, turmeric, cayenne, cumin, parsley and 1/4 cup cold water until smooth. Add salt and pepper to taste.
Recipe by Chef Todd Fisher