Tandoori Chicken Salad with a Mango Dressing

I love tandoori chicken and poppadoms with the yummy chutneys, the mango is my favourite. So to get an Indian hit I thought I would turn it into a salad. Rather doing a whole leg of chicken, I changed it to chunks. For the poppadom element I used flaked almonds and finally for the mango chutney I made the creamy dressing. I could of eaten both bowls of this (made my hubby one too) but sadly I couldn’t but I can’t wait to have it again.

Ingredients (serves 2)

For the Chicken
  • 2 skinless and boneless chicken thighs, cut into chunks
  • 110g light natural yoghurt
  • 1 tbsp garlic and ginger paste
  • Juice 1/2 lemon
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tsp sweet smoked paprika
  • 1 tbsp tandoori spice
  • 1/2 tsp sea salt
For the Dressing
  • 2 tbsp light mayo
  • 1 1/2 tbsp mango chutney
  • Juice 1/2 lemon
  • Pinch of salt
For the Salad
  • 1 romaine lettuce, chopped
  • 1 large tomato, chopped
  • 2 spring onions, green parts only, sliced
  • 1 carrot, grated (I keep the skin on mine for fibre)
  • 2 tbsp sultanas
  • 2 tbsp flaked almonds
  • 1/2 tbsp curry powder
  • 1/4 tsp sea salt


For the Chicken
  1. Add all of the ingredients apart from the chicken. Give it a good stir to combine.
  2. Fold through the chicken pieces. Cover and refrigerate for at least 30 minutes, the longer the better (overnight if you can as the yoghurt tenderises the chicken.
  3. Preheat air fryer to 200 degrees or your grill to hot.
  4. Add the chicken pieces and cook for 10 minutes. If using grill, cook for 4 minutes on each side. Set aside.
For the Dressing
  1. Add all of the ingredients into a bowl and give it a really good stir, set aside.
For the Salad
  1. Mix the almonds with the curry powder. Toast in a dry pan for a couple of minutes or until they start to brown. Tip them in a dish, sprinkle over the salt and give them a light mix. Set aside.
  2. Add the rest of the salad ingredients to a salad bowl, give it toss.
  3. Share the salad between serving dishes. Drizzle over the dressing. Finish off by sprinkling over the almond and topping with chicken pieces. Enjoy 😊

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