Tandoori Chicken Salad

Tandoori Chicken Salad



Recipe Type: Salads

Cuisine: Indian

Author: Caroline Artiss

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 2

I'm using turkey breast for this as it’s very low in fat and high in protein, this will keep you fuller for longer and protein also helps you build muscle. Turkey is also cheaper than chicken breast and tastes practically the same. You can use chicken breast if you like though.


  • Tandoori Marinade: easy version!
  • 2-turkey breast:
  • 1 tbsp tandoori paste / powder
  • 1 tbsp natural yoghurt
  • 1 clove garlic chopped
  • 1 small piece ginger chopped
  • ½ tsp chili powder (optional)
  • Salt / pepper


  • Mint Yoghurt Dressing:
  • 2 tbsp natural yoghurt
  • 5 – 6 fresh mint leaves / or 1 tsp mint sauce
  • 1 tsp honey
  • Pinch salt / pepper


  • Salad ingredients:
  • Cucumber
  • Tomatoes
  • Boiled new potatoes
  • Red onion
  • Fresh coriander
  • Salad leaves


  1. Marinade the turkey
  2. Mix all ingredients in a bowl, add the turkey and make sure it’s all covered
  3. (Will taste nicer if you leave overnight to marinade)
  4. Cook turkey breast on a griddle pan or under the grill for a few minutes each side
  5. To check it is cooked it will be white all the way through


  1. Yoghurt dressing
  2. Mix all ingredients in a blender, if you don’t have a blender just make sure the mint is finely chopped and mix all together until smooth.
  3. Just pop all the salad on a plate, put the cooked turkey on top and drizzle dressing over
  4. Sit down and enjoy


Creamy Coleslaw

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