Recipe for Chicken Tandoori Salad


  • Chicken boneless (cut into 1 inch cubes) 1 cup
  • Iceberg lettuce coarsely chopped 1
  • Capsicum cut into cubes 1
  • Tomato chopped 1
  • Cucumber with skin (cut into cubes) 2
  • Onion rings 3-4
  • Orange color a pinch
  • Red kidney beans 1 cup
  • Green olive 1/4 cup
  • Black olives 1/4 cup
  • Garlic 1 tsp
  • Salt 1/2 tsp
  • Chili powder 1/2 tsp
  • All spice powder 1/2 tsp
  • Yogurt 1 tbsp
  • Lemon juice 2 tbsp
  • Oil 2 tbsp
  • For Dressing:
  • Oil 1/2 cup
  • Garlic paste 1 tsp leveled
  • White vinegar 1 tbsp
  • Salt 1/2 tsp
  • Mustard powder 1/2 tsp
  • Black pepper 1/2 tsp

Cooking Directions

Marinate the chicken cubes with garlic, salt, chili powder, all spice, pinch of orange color, lemon juice, yogurt and oil.

Now pan fry in 1 tbsp oil till chicken is tender for about 10 minutes.

Remove and put a inflamed coal with chicken on silver foil.

Drop some oil on coal, cover tightly for 1 minute.

In a bowl mix together iceberg lettuce, capsicum, tomato, cucumber , onions, red kidney beans, green olive and black olives.

Mix in the grilled chicken cubes.

Just before serving add in the blended dressing.

Serve on a platter.

For Dressing: In blender put together oil, garlic paste, white vinegar, salt, mustard powder and black pepper.

Blend for 2 minutes.

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