Tandoori Chicken Salad

Tandoori Chicken Salad
  • Prep: 10
  • Cook: 20 mins
  • Serves: 4


  • 400 g chicken tenderloin
  • 3/4 cup low-fat natural yoghurt
  • 2 tsp garam marsala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp fresh ginger, grated
  • 1 tsp honey
  • 1/2 lemon, juiced
  • 1 head butter lettuce
  • 1 large cucumber, sliced
  • 2 large tomato, cut into wedges
  • 4 tbs low-fat Greek yoghurt
  • 1/4 cup coriander leaves , chopped
  • 1/2 lemon, juiced
  • pinch salt


In a large bowl, whisk together the yogurt, spices, ginger, honey and lemon juice. Add the chicken and allow to marinate, covered in the fridge for 2 hours.

Pre-heat oven to 200°C. Line an oven tray with baking paper and lay the chicken tenderloins on the tray so they don’t touch. Bake for 15-20 minutes or until cooked through 

To make the dressing, place the greek yoghurt,coriander, 1/2 lemon juice and salt in a small bowl and mix to combine.

Lay the lettuce leaves on a large platter then top with the tomato, cucumber and Tandoori chicken. Drizzle with the dressing and serve.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.