Tandoori Chicken Salad With Mint Garlic Buttermilk

Name: Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup yogurt; 1 tablespoon ground ginger; 2 tablespoons ground garlic; 1 serrano pepper, minced finely; 1 tablespoon cayenne pepper; 1/2 teaspoon garam masala; salt; pepper; 4 boneless, skinless chicken breasts; 2 cups fresh spinach; 1 cup grape tomatoes; 1 english cucumber sliced thin; 2 avocado diced; 3 tablespoons lemon juice; salt; 2 sprigs mint; 1/2 teaspoon ground garlic; 1 tablespoon lemon juice; 1 cup fat free plain yogurt; 2 tablespoons mayonnaise(optional); salt; pepper; 1/2 teaspoon sesame seeds(optional)

Servings: persons

1/2 cup yogurt
1 tablespoon ground ginger
2 tablespoons ground garlic
1 serrano pepper, minced finely
1 tablespoon cayenne pepper
1/2 teaspoon garam masala
salt
pepper
4 boneless, skinless chicken breasts
2 cups fresh spinach
1 cup grape tomatoes
1 english cucumber sliced thin
2 avocado diced
3 tablespoons lemon juice
salt
2 sprigs mint
1/2 teaspoon ground garlic
1 tablespoon lemon juice
1 cup fat free plain yogurt
2 tablespoons mayonnaise(optional)
salt
pepper
1/2 teaspoon sesame seeds(optional)

1
["For the salad~
2
Combine yogurt ginger, garlic, serrano, cayanne, garam masala, salt and pepper in a large bowl.
3
Add chicken and coat with the above ingredients.
4
Cover and chill. Keep for 30 minutes upto one hour.
5
Make dressing(below)
6
Preheat oven to 400u00b0F. Take chicken out of refrigerator. Bake for 20 minutes.
7
Turn chicken over and bake for another 20-25 minutes until juices run clear.
8
Keep chicken aside.
9
In a large bowl, combine spinach, tomatoes, cucumber.
10
When chicken is cooled, slice and place over or toss with vegetables.
11
Stir together avocado and lemon juice. Sprinkle salt if required. Add to salad.", "For the dressing~
12
Throw in the all ingredients from mint to pepper, leaving out sesame seeds, into a food processor or blender and blend till combined. Add upto 1/4 water to create the desired consistency for dressing.
13
Mix in sesame seeds.
14
Add to salad when serving."]

319

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 1/2 cup yogurt, 1 tablespoon ground ginger, 2 tablespoons ground garlic, 1 serrano pepper, minced finely, and more.

Yes, Tandoori Chicken Salad With Mint Garlic Buttermilk Dressing 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 With Mint Garlic Buttermilk Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions