Best 6 Chopped Tandoori Chicken Salad Recipes

Tandoori chicken salad is a flavorful and refreshing dish that combines the smoky, charred flavor of tandoori chicken with the crispness of fresh vegetables. Originating from the Indian subcontinent, tandoori chicken is traditionally made by marinating chicken in a yogurt-based sauce and grilling it in a clay oven called a tandoor. In this recipe, the tandoori chicken is chopped and combined with a variety of vegetables, including cucumber, tomato, onion, and cilantro. A tangy dressing made with yogurt, lemon juice, and spices adds a burst of flavor to the salad. This dish is not only delicious but also versatile, as it can be served as an appetizer, main course, or side dish. The recipe also includes variations such as a vegetarian version made with tofu and a spicy version that incorporates chili peppers. With its vibrant colors and bold flavors, this chopped tandoori chicken salad is sure to be a hit at your next gathering or as a quick and easy weeknight meal.

Here are our top 6 tried and tested recipes!

TANDOORI CHICKEN WITH MASHED CHICK PEAS AND PEPPER AND ONION SALAD

Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 cup Greek yogurt
2 inches grated ginger root
4 cloves garlic, grated, divided
1 tablespoon chili powder
2 teaspoons coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cumin
3 tablespoons plus some for drizzling extra-virgin olive oil, divided
4 boneless, skinless chicken thighs
3 boneless, skinless chicken breasts, cut across in 1/2
Salt and freshly ground black pepper
2 cans chick peas, drained
1/2 cup chicken stock
1/4 cup tahini paste
1 small red onion, very thinly sliced or 1/2-inch dice
1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice
Hot banana pepper rings, drained and chopped plus 2 tablespoons juice
Handful fresh cilantro leaves, chopped
1 lime, juiced, plus 1 lime, for garnish
4 pita breads

Steps:

Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
Wedge the remaining lime, reserve.
Warm and crisp pitas in hot oven last few minutes chicken is roasting.
Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.

INDIAN TANDOORI CHICKEN

Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories World Cuisine Recipes Asian Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

CHOPPED TANDOORI CHICKEN SALAD

Chopped Tandoori Chicken Salad image

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.

Provided by Starrynews

Categories < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup plain yogurt
3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 lbs chicken thighs, boneless and skinless
1/2 cup plain yogurt
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon salt
1/4 cup cilantro, finely chopped
3 tablespoons white wine vinegar
2 tablespoons olive oil
cayenne pepper, to taste
2 pints small tomatoes (grape or cherry)
8 cups romaine lettuce, chopped
1 seedless European cucumber, chopped
1 (15 1/2 ounce) can chickpeas, drained and rinsed

Steps:

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.
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.
Allow chicken and tomatoes to cool.
Meanwhile, combine dressing ingredients and mix well: the remaining plain yogurt, cumin, garam masala, salt, cilantro, white wine vinegar, olive oil, and cayenne pepper.
In a large bowl, combine the romaine lettuce, cucumber, and chickpeas.
Chop chicken when cool enough to handle, and add chopped chicken and tomatoes to the salad.
Toss with dressing until all ingredients are mixed well.

TANDOORI CHICKEN SALAD

Tandoori Chicken Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 cup plain nonfat yogurt
2 teaspoons Garam Masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon salt
1 jalapeno chili, stemmed, seeded and finely minced (optional)
4 skinless, boneless chicken breast halves, gently flattened and cut into strips
3 cups shredded iceberg lettuce (1 small head)
3 cups shredded red cabbage (1 small head)
1 cup sliced radishes (1 bunch)
2 cups sliced cucumber (1 large)
1 small bunch scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 tablespoon vegetable oil
2 to 3 small lemons, juiced, or to taste
Salt and freshly ground black pepper, to taste

Steps:

Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.

INDIAN-STYLE GRILLED CHICKEN SALAD

Indian-Style Grilled Chicken Salad image

Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.

Provided by Aisha

Categories Salad

Time 55m

Yield 4

Number Of Ingredients 20

Ingredients

2 teaspoons hot pepper sauce
2 tablespoons chili powder
½ teaspoon ground coriander
3 ½ tablespoons tandoori paste
½ teaspoon ground oregano
1 dash balsamic vinegar
1 teaspoon lemon juice
5 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ cup lemon juice
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chopped lettuce
2 ripe tomatoes, chopped
1 onion, thinly sliced
¾ cup sliced radishes
1 cup thinly sliced carrots
½ cup chopped green bell pepper

Steps:

Preheat an outdoor grill for high heat and lightly oil grate.
Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 24.6 g, Cholesterol 67.2 mg, Fat 21.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 1500.7 mg, Sugar 12.5 g

TANDOORI CHICKEN SALAD

Tandoori Chicken Salad image

This delicious Tandoori Chicken Salad gets a kick from fresh ginger. The recipe courtesy of Padma Lakshmi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons
1 (3 cups) small head shredded iceberg lettuce
1 (3 cups) small head shredded red cabbage
6 (3 cups) large diced plum tomatoes
1 bunch (1 cup) sliced radishes
1 (2 cups) large sliced cucumber
1 small bunch (2 cups) large sliced scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 cup plain nonfat yogurt
2 teaspoons garam masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
Four 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips

Steps:

Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.
Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.

Tips:

For the best flavor, use high-quality chicken. Look for chicken that is free-range and organic, if possible.
Be sure to marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken to absorb the flavors of the marinade.
When cooking the chicken, be careful not to overcook it. Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit.
If you are short on time, you can use pre-cooked chicken in this recipe. Just be sure to shred it before adding it to the salad.
Feel free to add other vegetables to this salad, such as chopped cucumber, red onion, or bell pepper.
For a more flavorful salad, use a homemade dressing. The recipe included in this article is a great option.

Conclusion:

This chopped tandoori chicken salad is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is packed with flavor and protein, and it is also a good source of vitamins and minerals. If you are looking for a new salad to try, be sure to give this one a try. You won't be disappointed!