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 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!
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.
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;
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Steps for making tandoori chicken
Steps for assembling the salad
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.
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You may need –
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.
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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
- 600 g chicken thighs (boneless, skinless)
- ½ cup Greek yoghurt
- ¼ cup tandoori paste
Quick Pickled Onions
Mint Yoghurt Dressing
- ¾ cup Greek yoghurt
- ¼ cup mint leaves, roughly chopped
- 1 tsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp salt
- 200 g mixed salad leaves
- 2 Lebanese cucumbers, sliced
- ½ cup coriander leaves
- 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.
- 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.