Tandoori Chicken Salad

A tasty and filling salad. Great for lunch or dinner.

Preparation time

  • Ingredients 14
  • Prep Time 06:30
  • Cook Time 00:25
  • Serves 4


  • 4 chicken breast fillet
  • 1/3 cup tandoori Indian curry paste
  • 2 tbs Greek yoghurt
  • 1 tbs oil
  • 200 g unsalted roasted cashews
  • 1 bowl 1 frying pan 1 glass jar with lid


  1. Cut the chicken into strips.
  2. Mix the curry paste and yoghurt together, add the chicken and mix well.
  3. Leave to marinate for at least 15 minutes or preferably overnight.
  4. Prepare salad ingredients as required.
  5. Combine dressing ingredients in a screw top jar and shake well until all ingredients are dissolved.
  6. Heat frying pan, drizzle oil over the chicken and fry until cooked through.
  7. Place the salad ingredients and chicken in a large salad bowl, sprinkle with cashews and pour the dressing over the top.


Salad can be stored undressed for up to 3 days. Do not dress the salad until ready to serve. I usually add a bit of red capsicum or semi-dried tomatoes for colour and more flavour. You can cook the chicken on the BBQ, which is handy in summer!

Source: bestrecipes.com.au