Ingredients
Scale
- 500g boneless chicken thighs or breasts
- 2 tablespoons plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger paste
- Salt, to taste
- Fresh lettuce leaves
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 tablespoon lemon juice
- Cilantro, for garnish
Instructions
- Marinate the Chicken: Mix yogurt, tandoori masala, olive oil, garlic powder, ginger paste, and salt in a bowl. Coat the chicken and let it marinate for at least 30 minutes.
- Grill the Chicken: Preheat the grill to medium-high heat and grill the chicken for about 6-7 minutes on each side until fully cooked.
- Prepare the Salad Base: In a large bowl, toss together fresh lettuce, cherry tomatoes, cucumber, and red onion.
- Assemble and Serve: Slice the grilled chicken and lay it on top of the salad. Drizzle with lemon juice and garnish with fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate if possible.
- This salad can be paired with naan bread or rice for a more filling meal.
- Adjust the spice level by varying the amount of tandoori masala used.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Indian
- Diet: Healthy, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg