Tandoori chicken salad recipe

51 ratings Rate
  • Serves 4
  • 15mins to prepare, 6hrs to marinate, 20mins to cook and 10mins to cool
  • 168 calories / serving
  • Healthy
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Slice the chicken breast into thin strips.

Mix the yogurt, garlic, and spices in a large bowl and add the chicken pieces, turning to coat with the yogurt mixture. Refrigerate for several hours.

Preheat oven to 180°C and place the chicken in an ovenproof dish. Bake until browned and cooked through with no pink showing, about 20 minutes. Allow to cool.

Serve on mixed salad leaves, diced tomatoes, peppers and garnish with flat leaf parsley.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 2 large chicken breasts
  • 300g natural yogurt
  • 2 garlic cloves, crushed
  • 1/2tsp garam masala
  • ½tsp paprika
  • ½tsp ground ginger
  • ½tsp dry mustard powder
  • ½tsp turmeric
  • mixed salad leaves
  • 1 Nightingale Farms pepper
  • 2 Nightingale Farms round tomatoes, diced
  • flat leaf parsley to garnish
  • Energy 710kj 168kcal 8%
  • Fat 4g 5%
  • Saturates 2g 8%
  • Sugars 9g 10%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 10g Protein 24.2g Fibre 1.3g


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