Tandoori chicken salad

25 mins    Soups and Salads This Tandoori Chicken Salad is a perfect balance of bold flavours, wholesome ingredients, and vibrant textures. Juicy, spiced tandoori chicken pairs beautifully with crisp veggies, creamy avocado, and protein-packed quinoa, all brought together with a zesty cilantro chutney. Not only is this salad healthy, high protein, and nutrient-dense, but it’s also easy to meal prep, making it a great lunch option for busy weekdays. Whether you enjoy it fresh or prep it in advance for a grab-and-go meal, this dish is a delicious and satisfying way to fuel your day! Servings: 3-4 Prep: 15 min Cook: 10 minutes Total: 25 min Free from: Seafood, dairy, Gluten Vegan alternative: N/A

Discover the vibrant flavors of Tandoori chicken salad. This Tandoori chicken salad is perfect for a quick, healthy meal with a tasty twist.

Ingredients

For the Tandoori Chicken

• 2 chicken breasts, cubed

• 2 tablespoons oil

• 2 teaspoons tandoori powder

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1 teaspoon chilli powder

• 2 tablespoons tomato ketchup

• 1 tablespoon vinegar

• 1 1/2 teaspoons salt

• 1 ½ tablespoons garlic paste

• ¼ tablespoon ginger paste

For the Cilantro Chutney

• 1 small bunch cilantro, stems trimmed

• 2 tablespoons mayonnaise

• 1 teaspoon sugar

• 1 teaspoon salt

• 3 garlic cloves

• 2 green chilies

• 2 tablespoons lime juice

• 1 tablespoon oil

For the Salad

• ½ cup canned corn, drained

• 1 tomato, cubed

• 1 cucumber, cubed

• 1 cup quinoa, cooked with ½ bouillon cube (follow package instructions)

• 1 avocado, sliced

• ¼ cup cilantro, chopped

• Juice of ½ lime

Method

Cook the Chicken Heat oil in a pan over medium heat. Add the chicken along with all the spices, ketchup, vinegar, salt, garlic paste, and ginger paste. Mix well and cook for about 6 minutes, stirring every 2 minutes, until the chicken is fully cooked and any excess moisture evaporates. Transfer to a bowl and set aside.

Prepare the Chutney: Blend all the chutney ingredients together until smooth. Adjust seasoning to taste.

Assemble the Salad: Divide the quinoa, corn, tomato, cucumber, avocado, and cilantro evenly into three or four serving bowls. Top with the tandoori chicken.

Finishing Touches: Drizzle the chutney over the salad and finish with a squeeze of fresh lime juice. Toss everything together and enjoy!

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