Tandoori Chicken Salad Sandwich
3 chicken breast, boneless, skinless
5 ounces Greek yogurt, plain
3 tablespoon extra virgin olive oil
2 tablespoon garlic, minced
1 tablespoon lemon juice
1 tablespoon Tandoori powder
1/2 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
For the Chicken Salad:
1 cup mayonnaise
1/4 cup red onion, diced
1 tablespoon Italian Parsley, minced
1 teaspoon black pepper
sliced red onion
Rinse chicken and pat dry, place in a large bowl. Mix the seasoning blend together.
Coat chicken in olive oil, yogurt, garlic, lemon juice, and all the spice blend, mix well, cover, refrigerate and marinate for 3 hours or overnight.
Heat grill, coat with a little olive oil to prevent chicken from sticking.
Allow chicken to rest for about 5 minutes before dicing into small chunks.
Mix chicken with mayonnaise, pepper, and parsley. Chill salad for about 1 hour in the refrigerator.
Stuff salad inside pita rolls, garnish with red onions and lettuce, if desired.