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    Home » Low Carb Recipes

    Published: Nov 11, 2022 by Erika Burt & Danielle Coonerty

    Tandoori Chicken Salad

    Fresh & delicious is how I would describe this tandoori chicken salad. This is a super easy salad recipe that really packs a flavour punch.
    Jump to Recipe Print Recipe

    We have the summer salad of your dreams for you – our tandoori chicken salad! It is packed with flavour from the Indian spices in the tandoori paste and the fresh herbs. This tandoori chicken salad is a nice light and tasty dinner, which is perfect for the warmer weather. The chicken can be served warm or cold, so it can be made in advance and the salad assembled just prior to serving. We love the combination of the crunchy mixed leaves and cucumber with the creamy dressing and the flavour-packed chicken.

    Tandoori Chicken Salad

    Tandoori chicken is so versatile

    We love to have tandoori chicken on salads, in wraps, on pizzas and even as a tray bake. It really is so tasty and versatile. For convenience, we recommend using a store bought tandoori paste. A traditional tandoori paste has a LOT of ingredients, so it can take a bit of time and money to make it at home. Some common ingredients in a tandoori paste are – turmeric, coriander, fennel, chill, garlic, ginger and fenugreek.

    We usually use Patak’s or Sharwoods brands of tandoori paste, which you can easily find in the Indian/Asian section of major supermarkets. Alternatively, you could try making your own, here is a great recipe.

    We LOVE this tandoori chicken wing recipe too!

    Tandoori Chicken Wings
    Tandoori chicken wings are such a simple make at home meal. If you love wings, these tandoori chicken wings will have you wanting more.
    Print

    Quick Pickled Onions

    We are BIG fans of quick pickled onions and tend to keep them on hand most of the time. They are quick and easy to whip up and add a delicious flavour to a lot of meals. We love to serve these onions with fried eggs, on top of salads, in our egg salad or tuna salad, on top of avocado toast or with anything really! They also add delicious flavour to this tandoori chicken salad.

    They are very simple to make with ingredients you may already have on hand like apple cider vinegar, salt, pepper, dried oregano and garlic. We like to let them sit in the fridge overnight before eating them, so they develop the best flavour.

    If you would prefer to use regular sliced red onion in your tandoori chicken salad, you can definitely use that instead.

    Pickled onions on a small black plate with a jar of pickled onions in the background

    SUMMER SALADS IN NOVEMBER

    This month (November 2022), we are talking all things summer salads! We will be sharing our favourite recipes, tips & tricks, ingredients and kitchen equipment on our Facebook page across November to help you create delicious, easy summer salads at home.

    Check out our first recipe from last week;

    Roasted Pepper Salad
    This roasted pepper salad is so simple yet absolutely delicious! If you are looking for a change from a boring old green salad, give this recipe a try.
    Check out this recipe Print
    November summer salads

    We also send out monthly exclusive recipes for our email subscribers, make sure you sign up for our email newsletter below so you don’t miss out on the exclusive recipes.

    Steps for making tandoori chicken

    Raw chicken thighs in a bowl marinating in tandoori paste
    Chicken mixed with the marinade
    Marinated raw chicken thighs on a baking tray
    Marinated chicken ready to go in the oven
    Cooked chicken thighs on a baking tray
    Tandoori chicken out of the oven

    Steps for assembling the salad

    Salad leaves and onion in a bowl
    Salad ingredients in the bowl
    Salad leaves topped with tandoori chicken
    Top the salad with the cooked chicken
    Tandoori chicken salad
    Top the chicken and salad with the dressing

    Tips for making tandoori chicken salad

    • It is best to marinate the chicken and prepare the quick pickled onions the night before and allow them to marinate in the fridge overnight. You then just need to cook the chicken, make the dressing and assemble the salad to serve.
    • You can use chicken breast instead of chicken thigh if you prefer.
    • You can use sliced red onion instead of the quick pickled onion if you don’t have a chance to make the quick pickled onions.

    Suggestions for making tandoori chicken salad

    • The tandoori chicken can be served hot or cold, so you can cook the chicken and make the dressing in advance and then assemble the salad at the time of serving.
    • You can serve this in one large bowl and serve it family style, or you can make it in 4 individual bowls.
    • If you are packing the salad for work lunches, we would keep the dressing and pickled onions separate and add them at the time of serving so your lettuce doesn’t go soggy.

    Make it low carb

    • This recipe is already naturally low carb.
    Yoghurt dressing in a glass with tandoori chicken salad in the background

    Equipment

    Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.

    You may need –

    • Baking tray
    Tandoori chicken salad

    Tandoori Chicken Salad

    If you are looking for a tasty summer salad recipe, then this tandoori chicken salad will really hit the spot! The combination of the tandoori chicken, with its rich spice flavour, and the freshness of the mint & coriander leaves with the yoghurt is spot on. The tandoori chicken can be served hot or cold, so this can be a great make-ahead option for work lunches or an easy weeknight dinner. We love having salads for dinner in the warmer months and this tandoori chicken salad always hits the spot.

    If you like this recipe, please give it a 5 star rating.

    If you like this recipe you may also like…

    • Teriyaki Chicken Rice Bowl
    • Mexican Chicken Salad
    • Mexican tuna salad
    • Tuna Salad without Mayo
    • Panko Chicken
    • Cream Cheese Pasta
    • Lemon Chicken Marinade
    • Mexican chicken marinade
    • Smoked Chicken Salad
    • Tandoori Chicken Salad

    Tandoori Chicken Salad

    Print Recipe Pin Recipe
    Fresh & delicious is how I would describe this tandoori chicken salad. This is a super easy salad recipe that really packs a flavour punch.
    Rate Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Have Butter will Travel Erika Burt & Danielle Coonerty
    Course: Main Course
    Cuisine: Australian
    Servings: 4
    Calories: 294kcal
    Author: Erika Burt & Danielle Coonerty

    Ingredients

    Tandoori Chicken

    • 600 g chicken thighs (boneless, skinless)
    • ½ cup Greek yoghurt
    • ¼ cup tandoori paste

    Quick Pickled Onions

    • 1 red onion, thinly sliced
    • 1 clove garlic, thinly sliced
    • 2 tsp salt
    • 1 tsp dried oregano
    • 1 tsp black peppercorns
    • 1 cup apple cider vinegar
    • filtered water

    Mint Yoghurt Dressing

    • ¾ cup Greek yoghurt
    • ¼ cup mint leaves, roughly chopped
    • 1 tsp lemon juice
    • ¼ tsp garlic powder
    • ¼ tsp salt

    Salad Assembly

    • 200 g mixed salad leaves
    • 2 Lebanese cucumbers, sliced
    • ½ cup coriander leaves

    Instructions

    Tandoori Chicken

    • Slice the chicken thighs into strips and remove any excess fat.
    • Place the chicken pieces, yoghurt and tandoori paste in a bowl or airtight container. Stir well to combine and ensure all the chicken pieces are coated in the marinade.
    • Cover and place in the fridge for at least 4 hours, or overnight to marinate.
    • Once the chicken is marinated, preheat your oven to 200C/400F and line a baking tray with non-stick baking paper.
    • Lay the chicken pieces out in a single layer and roast in the oven for 15 minutes, or until they are cooked through.

    Quick Pickled Onions

    • Wash a glass jar and lid well and dry.
    • Add the onion, garlic, oregano, salt and pepper to the glass jar.
    • Pour the vinegar over the onion and then add filtered water as needed to ensure all the onions are completely covered.
    • Put the lid on and shake a few times to ensure it is all combined.
    • Place in the fridge for at least 4 hours or overnight to cure.

    Mint Yoghurt Dressing

    • Place all ingredients in a blender or food processor and blend until it is well combined. If you find the dressing is too thick, you can add a small splash of water to get the desired consistency.

    Salad Assembly

    • Choose either one large bowl or 4 smaller bowls to serve the salad.
    • Place the lettuce leaves in the bowl first and top with the sliced cucumbers, coriander leaves and your preferred amount of quick pickled onions.
    • Top the salad with the cooked tandoori chicken and then drizzle on the yoghurt dressing. The chicken can be served hot or cold.

    Notes

    See ‘Make it low carb’ tips section for low carb alternatives

    NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

    Nutrition Per Serve

    Calories: 294kcal | Carbohydrates: 14g | Protein: 38g | Fat: 9g | Fiber: 3g | Sugar: 8g | Net Carbs: 11g
    Want more free recipes like this?Check out Have butter will travel for 5 keto family favourites dinners

    More Low Carb Recipes

    • Cucumber dipped in garlic yogurt dip with crudites veggies, olives and crackers.
      Garlic yogurt sauce
    • Mexican Chicken Salad
    • Avocado lime dressing
    • Mediterranean Chopped Salad

    Reader Interactions

    Comments

    1. Pam Coonerty says

      February 12, 2023 at 2:07 pm

      Very easy to make & a great meal for summer

      Reply
      • havebutterwilltravel says

        February 12, 2023 at 2:08 pm

        Thanks mum!!!

        Reply
    3.50 from 4 votes (3 ratings without comment)

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