Indian chicken salad

Indian chicken salad

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(5 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut

Nutrition and extra info

Nutrition: per serving

  • kcal338
  • fat14g
  • saturates7g
  • carbs13g
  • sugars6g
  • fibre4g
  • protein39g
  • salt0.9g
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  • 4 large skinless chicken breasts
  • 1 heaped tbsp tandoori masala powder
  • bunch coriander, stalks chopped and leaves separated
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 150ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 heaped tbsp mango chutney
  • ½ cucumber, peeled lengthways into ribbons
  • 100g bag baby spinach leaves
  • 1 small red onion, thinly sliced into rings
  • 4 poppadums, broken into chunky pieces


  1. Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.

  2. To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.

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Comments, questions and tips

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skerries's picture
17th Sep, 2018
An excellent recipe Dressing has lots of flavour now a firm favourite!!
6th Jul, 2018
Really tasty salad, both really enjoyed this meal. Nice to have a lighter alternative to a curry to enjoy. Served with naan. I only used 3 chicken breasts as they were fairly large but not sure how filling the meal would have been without the naan bread. As made for two people we each also have a tasty lunch to look forward to! Only thing I would change is the amount of onion I put into the salad as there slightly too much. I estimated amounts for the dressing but was really good.
14th Mar, 2016
This recipe is a keeper! The dressing is absolutely divine, and I plan to use it again and again to dress salads for whenever I'm planning an Asian meal. I served it with Naan bread, for a quick midweek meal. When you have made it once, you will realise how incredibly easy and versatile the dish is. Next week, I plan to swap out the chicken for some tiger prawns. The week after, I may replace the spinach and cucumber for an Asian coleslaw mix. Who knows what will happen the week after that!
6th Jun, 2014
Cooked this last night and it was delicious! I served it with strips of garlic and coriander naan although the dish was surprisingly filling without. I needed a little bit extra mango chutney in the dressing as it tasted quite sharp. I'm definitely going to make this again!
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