| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
For chicken
- 600 gms Chicken Breast Fillets
- ¼ cup tandoori masala store-bought
- ⅓ cup hung curd
- oil as needed
- salt as needed
For dressing
- ½ cup Greek Yoghurt
- ¼ cup Mayonnaise
- 3-5 tbsp water
- ¼ cup mint finely chopped
- 1 tbsp jalapenos finely chopped
- 2 tsp Lemon Juice
- 1 garlic clove minced
- ¼ tsp salt
Ingredients
For chicken
For dressing
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Instructions
- In a bowl, combine chicken, tandoori masala and curd. Coat the chicken well, cover and refrigerate for at least 4 hours or overnight to marinate.
- Preheat the grill on medium-high heat and cook the chicken for about 7-8 minutes on each side. Remove on a plate, let the chicken pieces rest for at least 5 minutes, and then slice them into thick strips.
- In a mixing bowl, whisk all the dressing ingredients together and refrigerate until serving time. In a salad bowl, arrange the lettuce leaves and top with tandoori chicken, cucumber, onion, jalapenos, cashews and coriander.
- Pour the dressing over the salad while serving and give it a gentle toss. Serve immediately along with salted potato wedges or chips.
Recipe Notes
Recipe Tip If you don't like your salad to be too spicy, deseed the jalapenos before chopping them. You can also add pitted Kalamata olives instead of jalapenos. Share your version of this recipe How do you prefer your chicken salad? Share your version of the recipe with us. Frequently Asked Questions What can I use to maintain the spiciness of the salad without using jalapenos? Skip the chopped jalapenos in the dressing and use cayenne pepper, paprika or black pepper instead. Can I substitute cashews with other dry nuts? Yes. You can almonds, pine nuts or walnuts instead of cashews or add a mix of all too.