Tandoori Chicken Salad Recipe

Name: Tandoori Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Sherry wine vinegar; 3 tablespoons Dijon mustard; 1 1/2 tablespoons ground cumin; 1 tablespoon curry powder; 1/2 cup olive oil; 1 cup plain yogurt; 2 tablespoons garam masala*; 2 teaspoons fresh lemon juice; 4 large skinless boneless chicken breast halves (about 2 pounds); 4 cups (lightly packed) chopped romaine lettuce; 4 cups (lightly packed) mixed baby greens; 1/2 red onion, thinly sliced; 4 fresh mint sprigs; Mango Raita; 4 lime wedges

Servings: persons

1/4 cup Sherry wine vinegar
3 tablespoons Dijon mustard
1 1/2 tablespoons ground cumin
1 tablespoon curry powder
1/2 cup olive oil
1 cup plain yogurt
2 tablespoons garam masala*
2 teaspoons fresh lemon juice
4 large skinless boneless chicken breast halves (about 2 pounds)
4 cups (lightly packed) chopped romaine lettuce
4 cups (lightly packed) mixed baby greens
1/2 red onion, thinly sliced
4 fresh mint sprigs
Mango Raita
4 lime wedges

1
Whisk Sherry wine vinegar, Dijon mustard, ground cumin, and curry powder to blend in medium bowl.
2
Add olive oil and whisk to blend.
3
(Can be prepared 1 day ahead.
4
Cover and refrigerate.
5
Bring dressing to room temperature and rewhisk before using.)
6
Whisk yogurt, garam masala, and lemon juice in large bowl to blend.
7
Add chicken breasts; toss to coat.
8
Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally.
9
Prepare barbecue (medium heat).
10
Grill chicken until juices run clear when pierced in thickest part, about 10 minutes per side.
11
Place romaine and baby greens in large salad bowl.
12
Add dressing and toss to coat.
13
Divide salad among 4 plates.
14
Top each with sliced red onion, 1 fresh mint sprig, raita, and grilled chicken.
15
Serve with lime wedges.
16
A spice mixture available at Indian markets and many supermarkets.
17
To substitute, mix 1 1/2 teaspoons ground cumin with 1 1/2 teaspoons ground coriander, 1 teaspoon freshly ground pepper, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1/2 teaspoon cinnamon.

538

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1/4 cup Sherry wine vinegar, 3 tablespoons Dijon mustard, 1 1/2 tablespoons ground cumin, 1 tablespoon curry powder, 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