Tandoori Chicken Salad Recipe - Allrecipes.com
Tandoori Chicken Salad Recipe
  • READY IN ABOUT 2 hrs

Tandoori Chicken Salad

Recipe by  

"Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 50 mins


  1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
  2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
  4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
  5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.
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Reviews More Reviews

Dec 03, 2004

I used pre-cooked grilled chicken strips and just used plain honey mustard dressing, and I REALLY liked it. It was super easy and MUCh tastier than my normal boring vegetable salads!

Jan 12, 2007

I think you can make it more 'authentic' as far as making it a Tandoori chicken with the following: Add some tandoori masala (dry or paste) in the marinating process, and remove the honey mustard. Just marinate with yogurt, spices, a little bit of oil.


5 Ratings

Feb 23, 2013

I am new to Indian-style cooking, so I can't comment on the authenticity. I followed the recipe very closely, until assembly. The marinade is wonderfully fragrant, and the finished chicken would be delicious on its own. The sweet taste of pineapple and raisins added to the overall exotic quality of the salad. The dressing is a perked-up version of honey mustard. I didn't toss everything together as the submitter suggested, and I'm glad I didn't, because now I have some extra of that yummy dressing. DH has said that he doesn't care for curry, but he certainly scarfed this salad down, as I did. Thanks for the idea!

Jul 17, 2014

Ah jeez! I just realized I forgot to serve this with the mint and lemon wedges. I got rushed to put it on the table tonight and just forgot about the garnishes. I'm not sure about the honey mustard dressing. I bought honey mustard dipping sauce because I couldn't find anything labeled "dressing". My version turned out really thick so I added some oil before refrigerating and then just before serving, it was really REALLY thick so added some water. But not sure if it was the type of greens I had (spring mix) or what but the dressing really weighed the greens down and they wilted under the dressing. However having said that, it tasted WONDERFUL! I will absolutely make this again and see if I can find the proper honey mustard dressing or make my own. And maybe use a hardier green like romaine. Hubby actually came close to saying he felt like there was a party in his mouth, that's how much he loved it. Very very flavorful. Thanks for posting this awesome recipe.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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