Is it too late to say “Happy New Year’? I am just back from a long break and very excited to be talking to you once again. I wish each and every one of you a fabulous 2016 and hope that all your dreams come true this year. It’s been many many years since I’ve spent an entire month doing nothing, worrying about nothing, just taking in all the good and all the love around me, being spoilt and savoring each day to perfection. I am grateful for this beautiful start to the New year.
On the first day, it seemed like a big transition coming from winter (back in India) to very warm temperatures in Sydney. And a huge effort to settle down into routine. But there was this incentive to come back to. Summer! Bright summer and brighter summer produce. Tomorrow I’ll be going to the farmer’s market but I couldn’t hold myself back from checking out the summer bounty at the local store.
This is an easy, delicious salad that looks like a lot of work but is actually a breeze to make. It is filling, healthy and extremely flavorful. A slightly spicy chicken with sweet, juicy caramelized peaches, summery tomatoes, crunchy rocket and a tangy yogurt dressing. (If peaches are not available where you are at this time, pears will make a great substitute.) It is summer on a plate!
Easy Tandoori Chicken And Grilled Peach Salad
600 g chicken tenderloins (or chicken breast sliced into pieces)
11/4 cup Greek yogurt, divided (3/4 cup for marinade, 1/2 cup for dressing)
3 tbsp tandoori chicken marinade (store bought)
3 ripe, firm peaches
1 tbsp olive oil
3/4 cup cherry tomatoes, halved
2 cups baby rocket
1/2 red onion, thinly sliced
2 tbsp lemon juice,
1 garlic clove, crushed
1 tsp honey
salt, to season
Place the chicken in a medium bowl. Add the yogurt and tandoori chicken marinade. Mix and toss to coat well. Refrigerate for an hour or overnight. In a separate bowl, mix the peaches and olive oil.
Heat a chargrill to medium heat. Remove the chicken from the marinade and grill for 3-4 minutes on each side or until cooked through. Remove from heat and leave aside. Place the peaches on the grill and cook for 2 mins on each side. Don’t move around too much or they will turn mushy.
In a serving platter, place the baby rocket leaves, drizzle a bit of extra virgin olive oil. Arrange the chicken and peaches on the rocket. Top with tomatoes and red onion. Serve with yogurt dressing.
To make the dressing, mix the remaining yogurt, lemon juice, crushed garlic, honey, salt and pepper together in a small bowl. Drizzle on the salad just before serving.