Chopped Tandoori Chicken Salad

“I saw this featured on a slideshow from Delish. It is a great variation on a salad - the dressing is nice and has a little zip to it too! You'll want to marinate the chicken for at least an hour before cooking (but you could do it the night before to make for a fast meal the next day) - which is included in the prep time.”
1hr 35mins

Ingredients Nutrition


  1. Combine the marinade ingredients and mix well: yogurt, garlic, cumin, garam masala, coriander, turmeric, salt, and pepper. Pour mixture over the chicken in a resealable plastic bag, and rub marinade into the meat. Marinate for at least one hour, and up to 24 hours.
  2. When ready to prepare the salads: Place chicken on grill, discarding any extra marinade. Cook for approximately 5-6 minutes per side, turning once, until chicken is done. Meanwhile, skewer tomatoes or place in a grill basket and cook until slightly charred, about 5 minutes, stirring or turning periodically.
  3. Allow chicken and tomatoes to cool.
  4. Meanwhile, combine dressing ingredients and mix well: the remaining plain yogurt, cumin, garam masala, salt, cilantro, white wine vinegar, olive oil, and cayenne pepper.
  5. In a large bowl, combine the romaine lettuce, cucumber, and chickpeas.
  6. Chop chicken when cool enough to handle, and add chopped chicken and tomatoes to the salad.
  7. Toss with dressing until all ingredients are mixed well.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a