Tandoori Chicken Salad Recipe

Name: Tandoori Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain nonfat yogurt; 2 teaspoons Garam Masala powder; 1 teaspoon ground ginger; 1 teaspoon minced garlic; 1 teaspoon ground turmeric; 1 teaspoon salt; 1 jalapeno chili, stemmed, seeded and finely minced (optional); 4 skinless, boneless chicken breast halves, gently flattened and cut into strips; 3 cups shredded iceberg lettuce (1 small head); 3 cups shredded red cabbage (1 small head); 1 cup sliced radishes (1 bunch); 2 cups sliced cucumber (1 large); 1 small bunch scallions, minced; 1 cup loosely packed cilantro leaves, finely chopped; 1 1/2 cups diced jicama; 1 tablespoon vegetable oil; 2 to 3 small lemons, juiced, or to taste; Salt and freshly ground black pepper, to taste

Servings: persons

1 cup plain nonfat yogurt
2 teaspoons Garam Masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon salt
1 jalapeno chili, stemmed, seeded and finely minced (optional)
4 skinless, boneless chicken breast halves, gently flattened and cut into strips
3 cups shredded iceberg lettuce (1 small head)
3 cups shredded red cabbage (1 small head)
1 cup sliced radishes (1 bunch)
2 cups sliced cucumber (1 large)
1 small bunch scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 tablespoon vegetable oil
2 to 3 small lemons, juiced, or to taste
Salt and freshly ground black pepper, to taste

1
Make the marinade: In a bowl combine all ingredients.
2
Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade.
3
Cover and chill while preparing the vegetables.
4
Make the salad: In a large salad bowl combine all salad ingredients.
5
In a nonstick skillet set over moderately high heat, warm the oil until it is hot.
6
Add the chicken and marinade and cook, stirring, until the chicken is no longer pink.
7
(Yogurt will separate.)
8
Let simmer just until cooked.
9
Transfer chicken together with pan juices to salad bowl and toss to combine.
10
Add lemon juice and salt and pepper, to taste.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup plain nonfat yogurt, 2 teaspoons Garam Masala powder, 1 teaspoon ground ginger, 1 teaspoon minced garlic, and more.

Yes, Tandoori Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tandoori Chicken Salad

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