Indian chicken salad

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

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 338
  • fat 14g
  • saturates 7g
  • carbs 13g
  • sugars 6g
  • fibre 4g
  • protein 39g
  • salt 0.9g


  • 4 large skinless chicken breasts
  • 1 heaped tbsp tandoori masala powder
  • bunch coriander, stalks chopped and leaves separated
  • zest and juice 1 lime
  • 150ml coconut milk
  • 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 poppadoms, 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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