Just Salad Tandoori Fire

• 1 1/2 pound boneless, skinless chicken breast cut into bite-size pieces
• 3 ounce hot sauce
• 3 teaspoon tandoori spice mix
• ½ cup plain yogurt (if you want to cool down the heat)
• salt, to taste
• 12 cup chopped romaine lettuce
• 12 ounce tandoori chicken
• 3/4 cup slightly crushed pita chips
• 4 ounce crumbled feta cheese
• one 12-ounce seedless cucumber, peeled, halved lengthwise, and sliced
• 1 small-medium onion, halved then thinly sliced
• 3/4 cup yogurt cucumber dressing
• 1 cup chopped, seeded, and peeled cucumber
• 1 cup plain fat-free yogurt
• 2 tablespoon finely chopped parsley
• 1 1/2 tablespoon prepared horseradish
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat oven to 375 degrees. In a medium bowl, combine the hot sauce and tandoori spice mix. In a medium bowl, combine the chicken, half of the hot sauce/tandoori spice mixture, and season with salt. Transfer the chicken to a nonstick sheet tray and roast until cooked through, about 20 minutes. Remove from the oven, let cool, then toss with the remaining hot sauce/tandoori spice mixture. Set aside.
2. Toss the romaine with the chicken pita chips, feta, cucumber, and onion slices. Add the dressing and toss again.
3. Combine all of the ingredients together in the work bowl of a food processor. Pulse until to desired consistency — totally smooth versus slightly chunky with cucumber.