Tandoori Chicken Salad

Tandoori Chicken Salad

This delicious Tandoori Chicken Salad gets a kick from fresh ginger. The recipe courtesy of Padma Lakshmi.


For Cooking and Serving

  • 1 tablespoon vegetable oil

  • Coarse salt and freshly ground black pepper

  • Juice of 2 to 3 small lemons

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 ½ cups diced jicama

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


  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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