Tandoori Chicken Salad



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Heat Level

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Prep Time

15 min

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Cook Time

20-30 min

The perfect treat for an end-of-week Indian feast. Chicken cooked in aromatic Indian spices served along with cherry tomatoes on a bed of salad.

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  • 2 or 3 boneless skinless chicken breasts
  • 2 tbsp Patak’s® Tandoori Marinade Spice Paste
  • 2 to 3 tbsp plain yogurt
  • Romaine lettuce, chopped
  • 1 cup cherry tomatoes, sliced
  • ½ cup feta cheese, crumbled
  • 2 tbsp oil
  • 1 tbsp balsamic vinegar


  1. Heat a pan to medium heat. Mix Patak’s® Tandoori Marinade Spice Paste and yogurt in a bowl. 
  2. Grill the chicken breast, basting with the tandoori sauce until the chicken is cooked all the way through. 
  3. Toss lettuce, cherry tomatoes, and feta together and heap them onto the plate. 
  4. Slice cooked chicken and place on top of the salad. 
  5. Finish with a drizzle of oil and balsamic to taste. 
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