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Tandoori Chicken Salad

I don’t post many salad recipes as I live alone and I’m not a big fan of salads so most would go to waste if I were to make them. This one is different, it is so so tasty and healthy which is great.

I made a lovely mint and Greek yoghurt dressing to go with it which is low fat and way better than using oil.

You can get the Tandoori Curry Powder in most Tesco Stores (not gluten free). Lawlor Foods in Athlone (near Golden Island Sc) does a really nice little jar that contains all natural ingredients and is gluten free for only €1.

You can have the salad yourself and give the kids the chicken served over rice. To make a simple curry sauce add 5 tbsp of the tandoori mix  and 1 veg or chicken stock cube with 1 tin of coconut milk and reduce down till it thickens. Add diced peppers and onions if they will eat it.

You can also serve it all in a pitta bread or a wrap.



Allergens : Contains Lactose, Gluten Free


Chicken Breasts – 4

Tandoori Curry Powder (Tesco) – 5 tsp + 2 for when cooking

Greek Yoghurt – 5 tbsp


Mixed Lettuce – 500g bag

Cucumber – 1/2

Red Onion – 1/2

Sweet Corn – 5 tbsp

Spring Onion – 4

Cherry Tomatoes – 10 – 12

Peppers – 2 (mixed)

Raddish – 4 Sliced thinly

Cheddar Cheese (optional) – 100g Grated

Ham (optional) – 100g Diced into small pieces


Greek Yoghurt – 150g

Fresh Mint – 12 leaves Chopped

Black Pepper from a mill – a few twists

Lemon Juice (optional) – 1 tsp




You will need – 1 medium to large bowl, 16 wooden skewers (optional), 2 sharp knives, 1 freezer bag, 1 raw meat chopping board (red), 1 vegetable chopping board (green), 1 baking tray.

You can cook the chicken on a pan, in the oven – preheat 180c GM4, or preheat your grill to hot.


Slice each chicken breast into four lengthwise.


Add the tandoori mix and the yogurt together and mix well then add the chicken. Place all this in the freezer bag, seal and place in the fridge for minimum of 4 hours, overnight would be better.


Remove the chicken from the freezer bag then pierce each piece with a Wooden skewer if using them. If not then cook on the pan with 2 tbsp of oil or place on the baking tray and cook under the grill for about 8 minutes per side or in the oven for 10 – 15 minutes turning halfway through cooking. Sprinkle the remaining tandoori powder over then halfway through cooking.


Wash and dice all the veggies from the salad list into a small cube (leave the cherry tomatoes and sweet corn whole) then place in the medium bowl with the ham and cheese if using them.


Using a small bowl or cup, mix the yogurt with the chopped mint and lemon juice if using it, mix really well then add 1 – 2 tbsp of cold water and mix again.


Add half the dressing into the bowl with the salad ingredients and mix well. Portion onto plates and drizzle the remaining dressing over the top.


When the chicken is cooked serve over the top of the salad and serve immediately.


The chicken can be served hot or cold.

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