Indian Spiced Chicken Sandwich with Cucumber Aïoli
|Ingredients||Poultry, Vegetables, Bread, Dairy|
|Day Part||Lunch, Dinner|
This Indian inspired sandwich has a great combination of flavors and textures. The grilled chicken breast is served on flatbread with salsa and spicy sauce. A side of basmati rice pilaf finishes it off.
2 cucumbers, peeled and seeded
2 small yellow onions, grated
1 cup sour cream
2 tomatoes, diced
1 large red onion, diced
1 jalapeño, diced
1⁄8 cup fresh cilantro, chopped
12 chicken breasts
Lemon juice, as needed
1⁄4 cup curry powder
1⁄4 cup turmeric powder
1⁄8 cup cumin powder
12, 6-in. square pieces of flatbread, or naan
1. Grate cucumbers; squeeze out excess liquid. In a bowl, combine cucumber, onion and sour cream; season to taste.
2. In a separate bowl, combine tomato, red onion, jalapeño and cilantro. Refrigerate at least 1 hr.
3. Pound chicken breast with a mallet to an even thickness; brush with lemon juice and sprinkle all sides with cumin and turmeric. Grill until done.
4. Serve chicken breast atop flatbread with cucumber aïoli and tomato-onion-cilantro salsa. Partner with spinach-basmati pilaf, if desired.