Tandoori Chicken Salad for Two

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper




  • 2 tbsp Patak's Tandoori Paste
  • 2 skinless chicken breasts
  • 1 bag mixed salad leaves
  • 1 red or orange pepper, finely sliced
  • 2 small red onions, finely sliced
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tbsp yogurt
  • Fresh coriander for garnish (optional)
  • Salt and pepper as required


  1. Marinate the chicken breasts with Tandoori Paste mixed with the yogurt.
  2. Arrange the salad leaves on a plate.
  3. Arrange the sliced onion and pepper on the leaves and add salt, pepper and lemon juice to taste.
  4. Grill the chicken breasts basted with a little olive oil to keep moist. Ensure the chicken breasts are thoroughly cooked.
  5. Allow the breasts to cool slightly then thinly slice and serve over the salad.
  6. Garnish with coriander leaf.