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Tandoori Chicken Salad with Microgreens

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Serves:

4 Servings

Level:

Non-Veg Intermediate

About the Recipe

Elevate your salad game with our Tandoori Chicken Salad with Microgreens! Featuring spiced, grilled chicken and a mix of crisp microgreens, this salad is both delicious and nutritious. Ideal for a light lunch or a hearty dinner, it’s packed with flavors and essential nutrients that will keep you feeling satisfied and energized.

Benefits
This salad is packed with protein from the tandoori chicken and a wealth of vitamins and antioxidants from the microgreens and fresh vegetables. It’s a balanced, flavorful meal that supports a healthy lifestyle while being easy to prepare.

Ingredients

For the Tandoori Chicken:

  • 500g chicken breast, cut into strips

  • 1/2 cup plain yogurt

  • 2 tablespoons tandoori masala

  • 1 tablespoon lemon juice

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon salt

  • 1 tablespoon cooking oil

For the Salad:

  • 2 cups mixed microgreens (sunflower, radish, mustard)

  • 1 cucumber, sliced

  • 1 bell pepper, sliced

  • 1 small red onion, thinly sliced (or) onion microgreens

  • 1 cup cherry tomatoes, halved

  • 1 avocado, diced

For the Dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard (or) mustard microgreens paste

  • Salt and pepper to taste

Preparation

  1. Marinate the Chicken:

    • In a bowl, mix yogurt, tandoori masala, lemon juice, cumin, paprika, turmeric, and salt.

    • Add chicken strips and coat well. Marinate for at least 30 minutes.

  2. Cook the Chicken:

    • Heat oil in a grill pan or skillet over medium heat.

    • Grill chicken strips for 5-7 minutes on each side, or until cooked through and slightly charred.

    • Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

  3. Prepare the Salad:

    • In a large bowl, combine microgreens, cucumber, bell pepper, red onion, cherry tomatoes, and avocado.

  4. Make the Dressing:

    • In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.

  5. Assemble the Salad:

    • Toss the salad ingredients with the dressing.

    • Top with grilled tandoori chicken pieces.

  6. Serve:

    • Enjoy immediately or chill for a refreshing meal.

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