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 1/4 lb chicken breast fillets; 1/4 cup tandoori curry paste; 1 (1 lb) piece butternut squash, sliced; 3 oz snow pea sprouts; 2 oz baby spinach; 1 None medium red onion, halved, thinly sliced; 1/2 cup plain yogurt; 2 tbsp lemon juice; 2 tbsp chopped fresh cilantro leaves; 1 tbsp tahini; 1 clove garlic, minced

Servings: persons

1 1/4 lb chicken breast fillets
1/4 cup tandoori curry paste
1 (1 lb) piece butternut squash, sliced
3 oz snow pea sprouts
2 oz baby spinach
1 None medium red onion, halved, thinly sliced
1/2 cup plain yogurt
2 tbsp lemon juice
2 tbsp chopped fresh cilantro leaves
1 tbsp tahini
1 clove garlic, minced

1
Place chicken fillets on a plate and brush with curry paste. Cover with plastic wrap and chill for 15 mins to marinate.
2
Preheat grill. Lightly coat chicken and squash with oil then grill for 4 mins per side until chicken is cooked through and squash is tender. Transfer to a plate, cover with foil and let rest for 5 mins. Thinly slice chicken.
3
Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, cilantro, tahini, garlic and 1 tbsp water together until combined.
4
Add chicken and squash to salad mixture and season. Toss to combine. Distribute between serving plates and drizzle with dressing. Serve immediately.

449

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 11 ingredients. The key ingredients include: 1 1/4 lb chicken breast fillets, 1/4 cup tandoori curry paste, 1 (1 lb) piece butternut squash, sliced, 3 oz snow pea sprouts, 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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