Tandoori chicken salad

After a long training session on Saturday, if there is no food in the house, L and like to go to our favourite cafe, Dobinson’s, for lunch. We love Dobinson’s – they do amazing breakfasts (avocado on toast!!), delicious salads and burgers and scrumptious tarts. All at very reasonable prices too. Our favourite salad is the Tandoori chicken salad. We both order it nearly every time so I decided to have a go at recreating it at home.

The salad was relatively straight forward but the Tandoori chicken a little trickier. On my first attempt I tried grilling the chicken but the result was too dry and not ‘tandoori’ enough. So I marinaded the chicken for longer (overnight) and baked the next lot – much better! The colour is still not quite right but the taste is fantastic.

Tandoori chicken salad

  • 1 kg chicken breasts
  • 1 tbsp cumin seeds
  • 1 ½ tsp coriander seeds
  • 1 tsp cloves
  • 1 cinnamon stick
  • 1 tsp ginger powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp paprika
  • 2 cloves garlic
  • 1 c yoghurt
  1. Heat cumin seeds, coriander seeds, cloves and cinnamon in a small saucepan for 2-3 minutes or until aromatic. Remove cinnamon and grind cumin, coriander and cloves.
  2. Place ground spice in the food processor with ginger, turmeric, salt, paprika, garlic and yoghurt and blend until smooth.
  3. Slice chicken fillets longitudinally. Coat with tandoori mixture and place in a large bowl with cinnamon sticks. Cover and place in the fridge to marinade overnight.
  4. The next day pre-heat oven to 200 C. Place chicken on baking tray and cook for 20 minutes, turning half way.
  5. Allow to cool before slicing and serving on top of salad.

Salad (one serve)

  • 2 c mixed lettuce leaves
  • 5 cherry tomatoes, sliced in half
  • 6 black olives
  • 20g feta
  • 1 tbsp pine nuts, toasted
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 inch cucumber, sliced
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