Indian-Spiced Grilled Chicken & Cucumber Raita Salad

Name: Indian-Spiced Grilled Chicken & Cucumber Raita Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 10 Maple Leaf® Prime RWA Chicken Drumsticks; 1/2 cup (125 mL) PLUS 1/3 cup (75 mL) plain yogurt, divided; 2 1/2 Tbsp. (37 mL) Knorr® Taste of India Concentrated Bouillon; 1 lime, quartered; 1 1/4 cups (300 mL) Hellmann's® Real Mayonnaise, divided; 1 tsp. (5 mL) tandoori spice; 2 Tbsp. (30 mL) minced fresh mint leaves; 1 1/2 tsp. (7 mL) fresh lemon juice; 1/2 tsp. (2 mL) ground cumin; Salt and pepper to taste; 1 can (540 mL) chickpeas, drained and rinsed; 1 pkg. (225 g) cherry tomatoes, quartered; 2 cups (500 mL) baby spinach leaves; 1 cucumber, diced; 2 Tbsp. (30 mL) minced red onion

Get ready for a burst of flavour. This irresistible Indian-inspired dish features grilled chicken with a creamy Tandoori-spiced dipping sauce and fresh cucumber Raita salad on the side. Talk about a taste explosion!

25 MINS

Cooking Time
5 MINS

Prep Time
4 People

Serves

10 Maple Leaf® Prime RWA Chicken Drumsticks
1/2 cup (125 mL) PLUS 1/3 cup (75 mL) plain yogurt, divided
2 1/2 Tbsp. (37 mL) Knorr® Taste of India Concentrated Bouillon
1 lime, quartered
1 1/4 cups (300 mL) Hellmann's® Real Mayonnaise, divided
1 tsp. (5 mL) tandoori spice
2 Tbsp. (30 mL) minced fresh mint leaves
1 1/2 tsp. (7 mL) fresh lemon juice
1/2 tsp. (2 mL) ground cumin
Salt and pepper to taste
1 can (540 mL) chickpeas, drained and rinsed
1 pkg. (225 g) cherry tomatoes, quartered
2 cups (500 mL) baby spinach leaves
1 cucumber, diced
2 Tbsp. (30 mL) minced red onion

Place chicken in a large glass container. Combine 1/2 cup (125 mL) yogurt and Knorr® Taste of India Concentrated Bouillon in bowl and whisk well. Pour mixture over top of chicken. Massage marinade into chicken; cover and refrigerate for 2 hours or overnight.
Preheat one side of grill over medium high heat. Shake excess marinade off chicken and grill chicken 2 to 3 mins per side. Transfer chicken to the unheated side of the grill and close lid. Grill on indirect heat for 18 to 20 mins or until it reaches an internal temperature of 165°F (74°C).
For Dip, whisk 1 cup (250 mL) Hellmann's® Real Mayonnaise and spice in a small bowl until well combined. Set aside.
For Salad, mix remaining 1/4 cup (60 mL) Mayonnaise, remaining 1/3 cup (75 mL) yogurt, mint, lemon juice, and cumin in a large bowl. Season with salt and pepper. Add chickpeas, cherry tomatoes, spinach, cucumber and onion and toss well to combine. Refrigerate until ready to serve.
Serve chicken with Dip and Salad.