Fast Tandoori-Accented Salad With Rotisserie Chicken

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“Recipe from Lunds & Byerly's "Real Food" Spring 2010. Recipe and article written by Nina Simonds who is an Asian cook with 10 books to her credit. She says who says last-minute rotisserie chicken dinner has to be dull? With the right dressing, it can be worthy of company. You can also turn these ingredients into a wrap by rolling them inside a warm flour tortilla, or construct a luxurious sandwich by tucking everything into a loaf of focaccia or a baguette. If you do that, simply drizzle the dressing on last. She said the fragrant yogurt dressing for the salad was inspired by a tandori chicken dish. You can sprinkle the salad with chopped fresh cilantro or mint leaves, or you can skip them. The herbs add great flavor but if you haven't got any, you haven't got any. (I haven't made this but I want it in my cookbook, so I'm posting it to share. I'm guessing at the prep time.)”

Ingredients Nutrition


  1. Remove the meat from the chicken and cut it into bite sized pieces. (remove skin or leave it on - your choice.) Set chicken aside.
  2. In a large serving bowl, arrange the greens in the base of the dish. Place the meat in the center of the greens. Arrange the shredded carrots in a circle around the chicken. Scatter the tomato halves and avocado pieces on top of the chicken and carrots. Scatter the chopped fresh herbs over entire salad, if using.
  3. In a mixing bowl, with a rubber spatula mix together the yogurt, cumin, oregano, salt, pepper, red pepper flakes, and drizzle in the water while mixing. The sauce should be consistency of thickened cream. Pour it into a serving pitcher or bowl.
  4. Serve the salad and pass the dressing.

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