Chicken Tandoori Salad

by Keesha
Keesha's Chicken Tandoori Salad

If you have followed my recipes for a while, you will know by now that I am a huge fan of chicken salad. It is high in protein, low in carbs and just tastes delicious. The Chicken Tandoori Salad is one of my favorites, even though it may not be the quickest one to prepare.

The North African version with fresh fruits and vegetables is a colourful and fresh option. The Tandoori spices which are used all over North Africa provide a strong and spicy flavour, so be careful with the measuring.

Tandoori is usually used to bake flatbreads like naan and roti but it can also be used to cook meat dishes. It gives the chicken a strong taste and the signature orange-red color. For the marinade, I simply mix yogurt, oil, and lemon to balance the spiciness.

Chicken Tandoori Salad

Serves: 4
Prep Time: 1 hour


  • 300g Chicken breast
  • 500g Salad leaves
  • 100g Carrot
  • 1 Avocado
  • 1 Mango
  • 100g radish
  • A bunch of Parsley
  • A bunch of chives
  • ½ Lemon juice
  • 5 tablespoon Tandoori spices
  • Teaspoon oil
  • 100g Yogurt
  • Ingredients for salad dressing:
  • Salt
  • Pepper
  • Oil
  • Vinegar
  • Teaspoon Mayonnaise
  • Teaspoon of Mustard
  • ½ Orange



Instructions for the chicken:


First mix the chicken, tandoori spices, oil, lemon juice, and yogurt together and leave it in the fridge for around 20 minutes.


Now preheat the oven to 170C /325F for 10 minutes.


Then put the marinated chicken from the fridge in the oven for 45 minutes.


In the meantime, cut carrots, avocado, mango and radish in small pieces and mix them together with the salad leaves in a bowl.


Also finely chop parsley and chives and add them in the bowl too.


After 45 minutes, remove the chicken from the oven and tear it apart using 2 forks. See the video link below on how to do it right.


Now put the chicken pieces and the salad dressing in the bowl and mix it all together.

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