Tandoori Chicken Salad

By Jackie DeKnock  ,

November 27, 2015

This is a delicious ‘take’ on tandoori chicken, the salad is delectable and so, so incredibly fresh and flavourful.

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4 chicken breasts

¼ cup tandoori curry paste

2 tablespoons Greek style natural yogurt

1 tablespoon oil

1 cup roasted cashews


½ red onion, finely diced

1 cucumber, sliced

3 ½ cups mixed spring mix and baby spinach leaves

¼ cup each fresh mint and coriander, torn


Juice of 2 limes

3 tablespoons olive oil

1 teaspoon brown sugar

Salt and pepper, to taste


Cut the chicken into strips. Mix the tandoori paste and yogurt together and add chicken ensuring, it is well coated. Marinate for a minimum of 15 minutes or preferably overnight. Grill on a BBQ for best flavour or fry in oil in a hot skillet.

Combine dressing ingredients together, mix well until sugar is dissolved.

Prepare salad ingredients and place in a large salad bowl and add chicken, sprinkle with cashews and pour the dressing on top!

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