Mamta's Kitchen

Tandoori Chicken Salad

Tandoori Chicken Salad

Mamta Gupta

This chicken salad has a spicy twist to it. You can use leftover tandoori chicken. It can be served as a summer salad or used as a filling for Nan or Taco or Pitta bread or as a Sandwich filling. You can make it with turkey too.

Serves 4.


  • 4 chicken breast, skinless and boneless

  • Marinade for Tandoori Chicken:

  • 2 cloves garlic

  • 1 inch piece ginger, peeled and chopped

  • 1 tbsp. lemon juice or vinegar

  • 1 tsp garam masala

  • 1 tsp. chilli powder, adjust to taste.

  • Salt to taste

  • 1/2 cup natural yoghurt or dahi

  • 2 tbsp. oil

  • Dressing for the salad:

  • 4 tbsp. cider or wine vinegar

  • 1 tbsp. whole grain mustard

  • 1 tsp. roast cumin, coarsely ground

  • 1 tbsp. curry powder

  • 2 tbsp. olive oil

  • A good sprinkle of rock salt

  • The Salad:

  • 1/2 a head of any crisp lettuce, washed, drained and roughly chopped/torn. You can mix a little Rocket salad leaves too.

  • 1/2 small red onion, peeled and thinly shredded or cut into rings

  • A handful of firm cherry tomatoes

  • Garnish:

  • 1 lime, cut into 8 wedges

  • 4 whole green chillies

  • A few coriander leaves


  1. Make a marinade by blending all the ingredients into a purée.

  2. Add to chicken and store overnight in an airtight container.

  3. Cooking and preparing the chicken

  4. Heat oven to 200°C or 400°F, gas mark 6. Oven must be hot before you put the chicken in.

  5. Place chicken breast on a tray (I line it with foil, to avoid washing up), until they are cooked and have a few dark patches. This will take 10 minutes on each side, but may take longer. If you do not have an oven, you can cook chicken breast on a griddle pan or frying pan.

  6. Allow to cool. Cut into bite sized pieces. Keep aside.

  7. The Dressing

  8. Meanwhile, place all dressing ingredients in a jar, shake vigorously and keep aside.

  9. The Salad

  10. Prepare all salad ingredients in a bowl and mix gently.

  11. Serving

  12. Divide salad between 4 plates.

  13. Top with equal amount of chicken on each plate.

  14. Garnish with lemon wedges, whole green chilli and a few coriander leaves.

  15. Serve with dressing on the side for people to help themselves.


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