Tandoori Chicken Salad with Mint Garlic Buttermilk Dressing

For the salad:
Combine yogurt, ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl. Add chicken and coat. Cover and chil for 30 minutes to 1 hour.

Preheat oven to 400°F. Take chicken out of refrigerator. Bake for 20 minutes. Turn chicken over and bake for another 20–25 minutes until juices run clear. Set chicken aside to cool.

In a large bowl, combine spinach, tomatoes, cucumber.

When chicken has cooled, slice and place over or toss with vegetables. Stir together avocado and lemon juice. Sprinkle salt if required. Add to salad.

For the dressing:
Using a food processor or blender, blend all dressing ingredients except sesame seeds. Add up to 1/4 cup water to reach the desired consistency. Stir in sesame seeds. Add to salad when serving.