Mamta's Kitchen - A Family Cookbook

Tandoori Chicken Salad

Tandoori Chicken Salad

Mamta Gupta

Indian Main Meat Starter

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 Naan, Taco or Pitta, 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.


This recipe was originally created May 14, 2006 and last updated May 21, 2024

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