Prepare to embark on a mouthwatering journey that seamlessly blends the bold, spicy flavors of Indian cuisine with the delicate freshness of a Mediterranean-inspired salad. This Roasted Cherry Tomatoes, Tandoori Chicken Tikka, and Bocconcini Salad is not just a meal—it's a gastronomic adventure that will transport your taste buds across continents in a single bite. Get ready to impress your dinner guests or treat yourself to a restaurant-quality dish that's surprisingly easy to prepare at home!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1/2 cup tandoori marinade
- 2 cups cherry tomatoes
- 8 oz bocconcini cheese
- 4 cups arugula
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine cubed chicken breast with tandoori marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour (preferably 2-3 hours) to allow flavors to penetrate the meat.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Roast for 10-12 minutes until tomatoes are slightly blistered and soft.
- While tomatoes are roasting, thread marinated chicken onto metal skewers or wooden skewers (pre-soaked in water).
- Grill chicken tikka skewers over medium-high heat for 12-15 minutes, turning occasionally, until chicken is fully cooked and shows nice char marks. Internal temperature should reach 165°F (74°C).
- In a large salad bowl, spread fresh arugula as the base. Slice bocconcini into halves.
- Arrange roasted cherry tomatoes and grilled chicken tikka over the arugula. Scatter bocconcini pieces throughout.
- Drizzle remaining olive oil over the salad, season with additional salt and pepper to taste.
- Serve immediately while chicken is warm, ensuring a beautiful mix of flavors and textures.
Tips
- Marination is Key: For maximum flavor, marinate the chicken for at least 2-3 hours, or ideally overnight. This allows the tandoori spices to deeply penetrate the meat.
- Skewer Selection: If using wooden skewers, always soak them in water for 30 minutes before grilling to prevent burning.
- Temperature Matters: Ensure your chicken reaches an internal temperature of 165°F (74°C) for safe consumption while maintaining juiciness.
- Tomato Roasting Trick: For extra caramelization, turn on the broiler for the last 2 minutes of roasting tomatoes, but watch carefully to prevent burning.
- Cheese Serving Tip: Let bocconcini come to room temperature before serving to enhance its creamy texture and mild flavor.
- Fresh is Best: Use fresh, high-quality arugula and serve the salad immediately after assembly to maintain crisp textures and vibrant flavors.
Nutrition Facts
Calories: 431kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
