Tandoori chicken salad

I recently made this tandoori chicken salad which was the perfect combination of sweet and spicy. Indian meals are generally high carb and this was a great low carb alternative. Give it a go!

Serves 2


For the chicken:

4 organic chicken thighs

2 tbsp organic full fat Greek yogurt

Juice of 1/2 lemon

2 garlic cloves (crushed)

Thumb size piece of ginger (finely chopped)

Half a red chilli (finely chopped)

1/2 tsp each of the following;

Ground cumin and coriander

Garam masala



For the salad:

Organic spinach leaves

Handful of fresh coriander and dill

Pumpkin seeds

1 clementine, peeled and sliced

Crushed coriander seeds

1/2 tin of chickpeas

Asparagus spears

1 red onion

1/2 cup fresh or frozen peas

1 tbsp ghee

1 tsp cumin seeds

1/2 tsp hot paprika


For the chicken, wash and trim the excess fat off the thighs. In a bowl mix together all of the marinade ingredients and massage into the chicken thighs so they are coated well. Set aside for at least 30 minutes or overnight in the fridge.

Prepare the salad – toss together the spinach leaves, crushed coriander and pumpkin seeds, clementine slices and fresh coriander and dill. On a medium to high heat fry the chickpeas, peas, asparagus spears (chopped) and sliced red onion in hot ghee with the cumin seeds and paprika. This will only take 5 minutes or so as they are all very quick to cook. Once slightly charred and the asparagus is cooked through pour over the spinach base.

Grill the chicken thighs in a griddle pan for 5-7 minutes on each side until cooked through. Remove from the pan and cut into slices. Mix this together with the salad and serve immediately whilst it is still warm.

It doesn’t really need any dressing but you could make a raita to accompany this with Greek yogurt, grated cucumber and dill leaves. Or you could have it with a side of naan bread!

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