TANDOORI CHICKEN SALAD
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Enjoy a satisfying, nourishing meal with this tandoori chicken salad. It’s easy to make and delicious too!

Tandoori chicken salad with curry roast potatoes, greens and cashews.

Tandoori paste and yoghurt make a yummy coating for the chicken. The Indian spice theme is continued throughout the meal, with curry powder used on the potatoes and in the dressing. Combined with all the salad greens, it adds plenty of flavour without being over the top.

I’ve resisted adding cheese to the meal, but if you have some feta left over from the roast beef wraps (another recipe in Menu 124), this would make a delicious addition.

Love a good chicken salad? This loaded chicken salad is another one I can highly recommend!

 

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Tandoori chicken salad with curry roast potatoes, greens and cashews.

TANDOORI CHICKEN SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

Enjoy a satisfying, nourishing meal with this tandoori chicken salad. It’s easy to make and full of flavour, thanks to tandoori paste and the addition of curry powder to both the potatoes and dressing.

QUICK PRINT

Ingredients

POTATOES AND CHICKEN

  • 700 g new/baby potatoes (1lb 9oz)
  • 1 Tbsp olive oil
  • 1 tsp curry powder
  • 600 g boneless, skinless chicken thighs (1lb 5oz)
  • 1/4 cup tandoori paste (60g)
  • 1/4 cup plain, unsweetened yoghurt (60ml)

SALAD

  • 120 g mesclun lettuce (4.2oz)
  • 2 handfuls fresh coriander (optional)
  • 1 small red onion
  • 1/2 telegraph cucumber
  • 250 g green beans (8.8oz)
  • 1/3 cup roasted salted cashews (50g)

DRESSING

  • 1/2 cup plain, unsweetened yoghurt (125ml)
  • 2 Tbsp water
  • 3/4 tsp caster sugar
  • 1/2 tsp curry powder

Instructions

  1. Preheat oven to 190ºC (375ºF) fan bake and line two large oven trays with baking paper.

  2. COOK POTATOES AND CHICKEN

    Cut any potatoes that aren’t bite sized in half. Place potatoes on one of the prepared trays, drizzle with oil, sprinkle with curry powder and season with salt and pepper. Toss with your hands to coat well. Roast for 10 minutes.

  3. Meanwhile, season chicken all over with salt and pepper. Combine tandoori paste and yoghurt in a bowl and dip the chicken thighs into the mixture to coat. Place on the other prepared tray.

  4. When potatoes have roasted for 10 minutes, add chicken to oven below potatoes and cook for 25 minutes, swapping the position of the trays halfway through.

  5. MAKE SALAD

    Divide mesclun and coriander (if using) between individual serving plates. Finely slice onion and dice cucumber. Add to lettuce. Trim ends off beans and cut beans in half. Place in a microwave-safe dish and microwave for 1-2 minutes, until tender.

  6. MAKE DRESSING

    Stir yoghurt, water, sugar and curry powder together in a small bowl. Season to taste with salt and pepper.

  7. SERVE

    Slice chicken into strips. Place beans, potatoes and chicken on top of salads. Drizzle with dressing and sprinkle with cashews.

Recipe Notes

WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: Tikka masala curry paste could be used instead of tandoori paste. If you are cooking this meal as part of Menu 124 and have some extra feta, this makes a great addition to the salad.
STORING AND REHEATING: Store potatoes, chicken and beans together and reheat in the microwave or in a frying pan. Other salad ingredients can be refrigerated together. Add dressing to salad just before serving.

 

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