Tandoori chicken salad

This is also a great family meal served with rice or bread. The tandoori paste is found in the Asian section of the supermarket. Serve the salad in an airtight container that fits inside the lunchbox with a freezer block. Put the dressing into a smaller container to be put on the salad (or dunked into) at lunchtime – if it's put on in the morning, it will become soggy. If your kids are little gourmets, throw a wedge of lemon in as well.

  • 15 mins cooking
  • Serves 4
  • Print


Tandoori chicken salad
  • 1/3 cup (100g) tandoori paste
  • 1/3 cup (95g) yoghurt
  • 750 gram chicken thigh fillets
  • 1 tablespoon olive oil, or oil spray
  • 50 gram baby spinach
  • 1 (130g) lebanese cucumber, sliced
  • 250 gram grape tomatoes
  • 2 green onions (green shallots), sliced
  • 1/4 cup fresh mint leaves
  • pita or naan bread, to serve
  • 1 tablespoon olive oil
  • 1/4 cup (70g) natural yoghurt
  • 1/4 cup (60ml) lemon juice


Tandoori chicken salad
  • 1
    Combine the paste and yoghurt in a large zip-lock bag. Add the chicken thigh fillets and mix well to coat in yoghurt mixture. Refrigerate for at least 1 hour or overnight.
  • 2
    Heat the oil or spray in a large non-stick frying pan and cook the chicken over a medium heat for 4-5 minutes per side, or until browned and cooked through.
  • 3
    DRESSING: Combine all ingredients in a small bowl. Season with salt and freshly ground black pepper.
  • 4
    Meanwhile, combine the spinach, cucumber, tomato, green onions and mint. Top with sliced chicken and serve with dressing and pita or naan bread.


Uncooked marinated chicken suitable to freeze. Not suitable to microwave.

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