Tandoori Chicken Salad, sliced lettuce, onions, tomatoes, cucumber topped with perfectly cooked tandoori chicken and drizzled all over with green chutney dressing. This salad taste so filling, high in protein and makes a satisfying meal.
Tandoori Chicken Salad Recipe
Whenever I make tandoori chicken, I reserve few pieces aside to make this salad. Or you can make my easy air fryer tandoori chicken specially for this one. It is great to put in lunch box too. You can serve it with some bread slices or some dinner rolls and you have a yummy lunch.
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About Tandoori Chicken Salad Recipe
Tandoori chicken is one of the popular chicken dish from India. It is made with chicken that is marinated with yogurt, ginger, garlic and spices. You can cook them in an oven or Air fryer.
This chicken dish can be served as it is or served over slices of onions, lettuce, tomatoes and cucumber. I used the chutney which I use for dipping the chicken as dressing. I modified the recipe accordingly to make the dressing more creamy.
More Salad Recipes
Cold Pasta Salad
Mango Salad
Pineapple Salad
Lettuce Salad
Ingredients
- Tandoori Chicken - it is a super flavourful chicken that can be served with plain bread or put on salads.
- Vegetables - I used lettuce, onions, tomatoes cucumber for making this salad.
- Green Chutney dressing - To make the green chutney or green sauce, grind together mint leaves, coriander leaves, greek yogurt, garlic, green chillies, honey, cashews, olive oil, lemon juice and salt.
Step by Step Pictures
1)Start by making the tandoori chicken marination. Take a mixing bowl, add all marination ingredients in a bowl. I am using yogurt, oil, lemon juice, ginger, garlic, spice powders, kasuri methi leaves and salt.
2)Mix it really well. Taste and adjust seasoning.
3)Take chicken legs and make deep slashes all over it. Pat it dry with paper towel.
Add in chicken and mix it really well with the marination.
4)Apply the marination into the slashes of the chicken.
5)Cover the bowl with lid or plastic wrap and place it in fridge and allow it to marinate 30 minutes, or preferably overnight.
6)Remove the chicken from fridge before 30 minutes cooking. So it can come to room temperature. Preheat air fryer at 180 degree c for 5 minutes. Brush the air fryer rack with oil.
Now place chicken on the rack. Apply marination on top if needed. Now air fry the chicken for 20 minutes at 180 degree c.
7)Open the air fryer at 10 minute mark and brush top with oil. Continue cooking for 10 more minutes. No need to flip the chicken inbetween.
Now increase the temperature to 200 degree c in the air fryer and cook for 1 more minute so the chicken gets charred a little. Now remove the chicken from air fryer and serve hot or proceed with the salad.
8)take all your dressing ingredients in a blender jar.
9)Blend till it forms into a smooth creamy sauce. This is your green dressing.
10)Take a serving dish, spread sliced lettuce, onions, cucumber and tomatoes.
11)Place tandoori chicken on top of the salad.
12)Drizzle the prepared green dressing all over the salad and chicken generously.
13)Serve.
Expert Tips
- You can make green chutney in bulk and store in fridge upto 5 days. This makes a great dip too.
- You can use paneer or mushroom instead of chicken.
- You can use any vegetables like bell peppers, baby corn, sauted mushrooms and more.
FAQ
Q: Can I meal prep this dish?
Yes you can make tandoori chicken, green chutney a day in advance and store in fridge.
Q: Is tandoori chicken salad healthy?
Tandoori chicken is extremely nutritious since it is marinated in a yogurt sauce with spices. The chicken is high in protein, and the entire dish is low in carbohydrates. For a complete meal, serve in this salad.
📖 Get Recipe
Tandoori Chicken Salad Recipe (Green Chutney Dressing)
Equipment
Ingredients
For Tandoori Chicken
- 3 large Chicken legs
- 2 tablespoon Sunflower Oil
- 2 tablespoon Kashmiri chilli powder
- 2 teaspoon Roasted cumin powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- ¼ teaspoon Ground cardamom
- 1 teaspoon Chat masala powder
- ½ teaspoon Black pepper powder
- 2 tablespoon Ginger Garlic Paste
- 1 tablespoon Lemon juice
- ¼ cup Yogurt
- 1 tablespoon Kasuri methi leaves
- Salt to taste
- 3 teaspoon Oil or Ghee
For Salad
- 3 cups Lettuce sliced
- 1 medium Tomato halved
- 1 medium Seedless Cucumber sliced
- 1 medium Onion peeled and sliced thinly
For Green Chutney Dressing
- 1 cup Mint Leaves
- 1 cup Coriander leaves
- 2 no Green Chillies
- 3 cloves Garlic peeled
- 10 no Cashews
- ¼ cup Greek Yogurt
- 2 tablespoon Honey
- 2 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt or to taste
Instructions
- Start by making tandoori chicken. Take chicken legs and make deep slashes all over it. Pat it dry with paper towel and set aside.
- Take all marination ingredients in a bowl and mix well. Taste and adjust seasoning.
- Add in chicken and mix it really well with the marination. Apply the marination into the slashes of the chicken. Cover the bowl with lid or plastic wrap and place it in fridge and allow it to marinate 30 minutes, or preferably overnight.
- Remove the chicken from fridge before 30 minutes cooking. So it can come to room temperature.
- Preheat air fryer at 180 degree c for 5 minutes. Brush the air fryer rack with oil.
- Now place chicken on the rack. Apply marination on top if needed. Now air fry the chicken for 20 minutes at 180 degree c. Open the air fryer at 10 minute mark and brush top with oil. Continue cooking for 10 more minutes. No need to flip the chicken inbetween.
- Now increase the temperature to 200 degree c in the air fryer and cook for 1 more minute so the chicken gets charred a little. Now remove the chicken from air fryer and serve hot.
- Make Dressing. Take all the ingredients given for making dressing in a blender jar. Blend till smooth sauce is made. This is your green chutney dressing. You can transfer this to a jar and store in fridge upto 4 to 5 days.
- Make Tandoori Chicken as mentioned in the link shared. You can use grilled chicken as well.
- Take a serving plate. Sprinkle with lettuce, onions, tomatoes, cucumber. Top with tandoori chicken and drizzle with the green sauce. Serve.
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