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Tandoori Salad

Tandoori Salad

This fresh and colourful Tandoori Salad is a great way to enjoy cooked tandoori chicken. Crisp lettuce, cucumber, tomatoes, and creamy avocado are tossed with warm spiced chicken and finished with a homemade mint-cumin yogurt dressing. It makes a healthy, easy lunch or dinner option. 

 

For a Sri Lankan touch, toast a roti in a dry pan, cut it into strips and scatter over the salad just before serving. Thay add crunch the way croutons would.  

 

The chicken can go into the salad either warm or cold. Add the dressing at the last minute so the salad stays crips. If you are packing the salad for work, keep the dressing in a separate container. 

Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2

Salad 

  • 300g tandoori chicken, cooked (link it to recipe) 
  • 1 cup lettuce, thickly sliced 
  • 1/2 cucumber, thinly sliced 
  • 1/2 small onion, thinly sliced 
  • ½ avocado, halved, sliced 
  • ¼ cup Cherry Tomatoes or Tomatoes, cubed 

 

Curd/Yoghurt dressing 

  • 1/2 cups curd or unsweetened yoghurt 
  • 1/4 cup firmly packed fresh mint leaves 
  • 1/2 tsp ground cumin 
  • Salt and pepper, to taste 

  
Cooking Steps

  1. To make the curd dressing, add the curd, mint and cumin in a food processor. Process until smooth then adjust salt and pepper to taste.  
  2. In a large mixing bowl, toss lettuce, cucumber, onion, coriander and chicken in a large bowl.  
  3. Top with avocado then drizzle over curd dressing and serve.  
  4. For another variation toast rottis and cut up and toss in the bowl just before serving.  

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