Tandoori chicken salad with cucumber yoghurt dressing

You can't go past this tandoori chicken salad recipe for a tasty meal the whole family will love. Grilled chicken tenderloins are paired with fresh salad, tangy yoghurt dressing and roti bread for a delicious weeknight dinner

  • 20 mins preparation
  • 15 mins cooking
  • 1 hr marinating
  • Serves 4
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Tandoori chicken salad
  • 1/4 cup tandoori paste
  • 200 gram natural yoghurt
  • 500 gram chicken tenderloins
  • 60 gram mixed salad leaves
  • 1 red capsicum, seeded, sliced
  • 2 tomatoes, cut into wedges
  • 1 carrot, chopped
  • 1 small red onion, cut into wedges
  • toasted roti to serve
Yoghurt dressing
  • 200 gram tub natural yoghurt
  • 1 small Lebanese cucumber, seeded, finely chopped
  • 1/4 cup chopped coriander leaves, plus extra to serve


  • 1
    In a large bowl, combine tandoori paste and yoghurt. Add chicken, turning to coat in marinade. Chill, covered, for at least 1 hour.
  • 2
    In a bowl, combine salad leaves, capsicum, tomato, carrot and onion. Set aside.
  • 3
    For yoghurt dressing: In a small bowl, combine yoghurt, cucumber and coriander. Season to taste.
  • 4
    Preheat a char-grill pan or barbecue on high. Char-grill chicken for 4-5 minutes each side until cooked. Set aside, loosely covered with foil to keep warm.
  • 5
    Serve chicken with salad and accompanied with dressing and roti.