Name: Tandoori Chicken Salad
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Boneless Chicken Breast, cut into bite-sized cubes; ¼ cup Indian-Style Yogurt, whisked, divided (for marinade and dressing); 1 tbsp Tandoori Masala, for chicken marinade; 1 tsp Ginger-Garlic Paste, for chicken marinade; ½ tsp Kashmiri Chili Powder, for bright color in marinade; 1 tbsp Cooking Oil, for grilling the chicken; 1 cup Red Cabbage, shredded; ½ cup Carrot, julienned; ½ cup Cucumber, sliced; ½ Onion, sliced; 2 tbsp Green Chutney, coriander base, for dressing; 1 tsp Chaat Masala; 1 tbsp Lemon Juice; ½ tsp Salt, divided (for marinade and salad)

45 mintotal

25 min hands-on20 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

In a bowl, mix a portion of the whisked curd, tandoori masala, ginger-garlic paste, Kashmiri red chilli powder, and a pinch of salt. Add the chicken cubes, coat well, and let it marinate.
Heat oil in a pan over medium-high heat. Grill the marinated chicken pieces, turning occasionally, until fully cooked and slightly charred. Remove and let them cool slightly.
Prepare the dressing: In a small bowl, whisk together the rest of the curd, green chutney, and lemon juice. This creates a spicy, zesty 'green goddess' style dressing.
In a large salad bowl, assemble the shredded red cabbage, julienned carrots, cucumber slices, and onion slices.
Add the warm, grilled tandoori chicken pieces on top of the vegetables.
Sprinkle chaat masala over the chicken and veggies.
Drizzle the green chutney-yogurt dressing evenly over the salad.
Toss to combine and serve immediately.

How to tell it's done

Fiery, smoky chicken paired with highly crunchy, colorful vegetables and a creamy, zesty herb dressing.

Getting it right

Tip

Red cabbage is firmer than green cabbage and holds up beautifully against the heavy, spiced chicken without wilting.

What to serve it with

A fantastic, high-protein meal prep option for lunches.

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