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Tandoori Chicken Salad

Tandoori Chicken Salad

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 50 m
IIJUAN12

IIJUAN12

Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
  2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
  4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
  5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NOHERMANV
17

NOHERMANV

12/3/2004

I used pre-cooked grilled chicken strips and just used plain honey mustard dressing, and I REALLY liked it. It was super easy and MUCh tastier than my normal boring vegetable salads!

nazirkhaki
13

nazirkhaki

1/12/2007

I think you can make it more 'authentic' as far as making it a Tandoori chicken with the following: Add some tandoori masala (dry or paste) in the marinating process, and remove the honey mustard. Just marinate with yogurt, spices, a little bit of oil.

Bibi
2

Bibi

2/23/2013

I am new to Indian-style cooking, so I can't comment on the authenticity. I followed the recipe very closely, until assembly. The marinade is wonderfully fragrant, and the finished chicken would be delicious on its own. The sweet taste of pineapple and raisins added to the overall exotic quality of the salad. The dressing is a perked-up version of honey mustard. I didn't toss everything together as the submitter suggested, and I'm glad I didn't, because now I have some extra of that yummy dressing. DH has said that he doesn't care for curry, but he certainly scarfed this salad down, as I did. Thanks for the idea!

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