tandoori chicken salad

THE BEST Tandoori chicken salad that you will ever eat!! Perfectly cooked authentic tandoori chicken, creamy raita inspired yogurt dressing, crisp roasted cashews, cucumber, lettuce, red onion and jalapeños, this Indian chicken salad is packed with tons of flavor and texture.

Tandoori Chicken Salad

greek yogurt

mayonnaise

water

mint

jalapenos,

lime juice

garlic, grated

salt

recipe Tandoori chicken

lettuce

cucumber

cashews

red onion

cilantro

Stir all tandoori chicken salad dressing ingredients together and refrigerate until serving time (adjust water to get the desired thickness)

Make Tandoori Chicken Salad Dressing

Place lettuce in a large bowl, top with tandoori chicken (chopped if desired), cucumber, cashews, red onion, cilantro and jalapeños. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.&nbsp;&nbsp;

Assemble Tandoori Chicken Salad

Fresh &amp; delicious is how I would describe this tandoori chicken salad. This is a super easy salad recipe that really packs a flavour punch.

chicken thighs (boneless, skinless)

Greek yoghurt

tandoori paste

red onion, thinly sliced

garlic,

tsp salt

oregano

tsp black peppercorns

apple cider vinegar

mint leaves, roughly chopped

lemon juice

garlic powder

salad leaves

Lebanese cucumbers, sliced

coriander leaves

Slice the chicken thighs into strips and remove any excess fat.

Place the chicken pieces, yoghurt and tandoori paste in a bowl or airtight container. Stir well to combine and ensure all the chicken pieces are coated in the marinade.

Cover and place in the fridge for at least 4 hours, or overnight to marinate.

Once the chicken is marinated, preheat your oven to 200C/400F and line a baking tray with non-stick baking paper.

Lay the chicken pieces out in a single layer and roast in the oven for 15 minutes, or until they are cooked through.

Tandoori Chicken

Wash a glass jar and lid well and dry.

Add the onion, garlic, oregano, salt and pepper to the glass jar.

Pour the vinegar over the onion and then add filtered water as needed to ensure all the onions are completely covered.

Put the lid on and shake a few times to ensure it is all combined.

Place in the fridge for at least 4 hours or overnight to cure.

Quick Pickled Onions

Place all ingredients in a blender or food processor and blend until it is well combined. If you find the dressing is too thick, you can add a small splash of water to get the desired consistency.

Mint Yoghurt Dressing

Choose either one large bowl or 4 smaller bowls to serve the salad.

Place the lettuce leaves in the bowl first and top with the sliced cucumbers, coriander leaves and your preferred amount of quick pickled onions.

Top the salad with the cooked tandoori chicken and then drizzle on the yoghurt dressing. The chicken can be served hot or cold.

Salad Assembly

Very easy to make &amp; a great meal for summer

Top 2 tandoori chicken salad recipes from across the web

The most viewed tandoori chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Tandoori Chicken Salad

Tandoori Chicken Salad

Top 2 tandoori chicken salad recipes from across the web

The most viewed tandoori chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tandoori Chicken Salad

Tandoori Chicken Salad

The most viewed tandoori chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine