Tandoori Chicken Salad

Recipe courtesy of Padma Lakshmi

  • Servings: 6
Tandoori Chicken Salad


For Cooking and Serving

  • 1 tablespoon vegetable oil
  • Coarse salt and freshly ground black pepper
  • Juice of 2 to 3 small lemons

For the Marinade

  • 1 cup plain nonfat yogurt
  • 2 teaspoons garam masala powder
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon coarse salt
  • 1 jalapeno chile, stemmed seeded, and finely minced (optional)
  • Four 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips

For the Salad

  • 1 (3 cups) small head shredded iceberg lettuce
  • 1 (3 cups) small head shredded red cabbage
  • 6 (3 cups) large diced plum tomatoes
  • 1 bunch (1 cup) sliced radishes
  • 1 (2 cups) large sliced cucumber
  • 1 small bunch (2 cups) large sliced scallions, minced
  • 1 cup loosely packed cilantro leaves, finely chopped
  • 1 1/2 cups diced jicama


  1. Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.

  2. In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.

  4. Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.


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