Tandoori Chicken Salad Recipe

Name: Tandoori Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -14 pc. Boneless Chicken breast; 1/2 cup fresh Lemon juice; 12 cloves Garlic; 3 fingers fresh Ginger; 3 bunches fresh Cilantro; 6 Plum Tomatoes; 3 Lemons; 3 Large Red Onions; 3-4 English Cucumbers; Rice Wine Vinegar; Canola oil; Tandoori Seasoning / Garam Masala; Fresh Paprika; 4 Tbs. Cumin; 1 Tbs. Coriander; 2 tsp. Cayenne pepper; 1 tsp. Cardamom; 1 tsp. Allspice; Kosher Salt & Milled Black Pepper

Servings: persons

12 -14 pc. Boneless Chicken breast
1/2 cup fresh Lemon juice
12 cloves Garlic
3 fingers fresh Ginger
3 bunches fresh Cilantro
6 Plum Tomatoes
3 Lemons
3 Large Red Onions
3-4 English Cucumbers
Rice Wine Vinegar
Canola oil
Tandoori Seasoning / Garam Masala
Fresh Paprika
4 Tbs. Cumin
1 Tbs. Coriander
2 tsp. Cayenne pepper
1 tsp. Cardamom
1 tsp. Allspice
Kosher Salt & Milled Black Pepper

1
Tandoori Chicken (Tandoori Murghi) Salad
2
Blend:
3
1/2 cup fresh Lemon juice
4
12 cloves Garlic
5
3 fingers peeled, chunked fresh Ginger
6
Bunch o'fresh Cilantro
7
4 Tbs. Cumin
8
Mix in to 3 cups plain yogurt and add:
9
12 -14 pc. Boneless Chicken breast
10
1 Tbs. Coriander
11
2 tsp. Cayenne pepper
12
1 tsp. Cardamom
13
1 tsp. Allspice
14
Black Pepper
15
Marinate Overnight!
16
Remove Chicken, pat dry, put in 1 mixing bowl
17
Thick slice 6 Plum Tomatos, 3 Lemons, and 3 Red Onions (separate bowl, seasoned as follows to grill alongside)
18
Add to both: Canola oil, salt/pepper, Tandoori Seasoning, paprika, chopped fresh cilantro, fresh minced garlic
19
HOT grill all to score. Enjoy the smoke. Pile together on paper lined hotel pan(s), & bake @ 350 until awesome (Chicken slightly under; Tomatoes/Onions/Lemons, too...pull& cover w/foil to carry-over, then cool/steam marinate.)
20
Meantime, prepare landing place (presentation/platter)
21
Seed and cube 3-4 cucumbers, season w/ salt/pepper/rice wine vinegar. Add a bit of fresh minced ginger/garlic & Garam Masala or Tandoori Seasoning. Reserve as cold component.
22
Cube grilled Chicken.
23
Cut grilled Tomatoes to the same size.
24
Separate grilled Onions.
25
Allow chicken, tomato, and onion to hang out in a mixing bowl, then add cucumber
26
Pour onto platter & top w/ grilled Lemon. Color with chopped Cilantro.
27
Dig!

1061

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 12 -14 pc. Boneless Chicken breast, 1/2 cup fresh Lemon juice, 12 cloves Garlic, 3 fingers fresh Ginger, 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.

That's it — enjoy your meal!

Tandoori Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions