Grilled chicken often gets labeled as dull, but it doesn’t have to be. This Grilled Tandoori Chicken Salad layers bold, tandoori-inspired flavors on tender grilled chicken, then pairs it with a bright, herb-forward salad and a tangy vinaigrette. The marinade is dairy-free (using unsweetened full-fat coconut milk), making this recipe Whole30-friendly and ideal for anyone avoiding dairy. It’s simple enough for a weeknight dinner yet flavorful enough to serve to guests at a summer cookout.
This version takes inspiration from traditional tandoori spices—coriander, cumin, paprika, curry powder, and a touch of cayenne for heat—and adapts them for the grill. Instead of the tandoor oven, the chicken is cooked over a hot grill so you can enjoy the charred, smoky flavor that complements the bright, herbaceous salad. Marinating the chicken at least one hour (or overnight) gives the spices time to penetrate the meat, producing juicy, flavorful results.
Grilled Tandoori Chicken Salad
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper (omit or reduce if you prefer less heat)
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/4 cup unsweetened, full-fat coconut milk (or plain yogurt if you tolerate dairy)
- 2 tbsp fresh lemon juice (about the juice of 1 lemon)
- kosher salt and freshly cracked black pepper, to taste
For the Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp fresh, finely chopped dill
- 2 cloves garlic, minced
- kosher salt and freshly cracked black pepper, to taste
For the Salad:
- 1 head butter lettuce (Bibb or Boston), leaves separated and rinsed
- 1/2 cup grape tomatoes, halved
- 1/4 cup thinly sliced red onion (or half a small onion), sliced thin
- 1/2 cup English cucumber, halved lengthwise and thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped for garnish
Instructions
Prepare the Chicken:
- Place the chicken breasts on a cutting board and cover with wax paper or plastic wrap. Pound each breast with a meat mallet or the bottom of a heavy skillet until they are an even 1/2-inch thickness. This helps them cook evenly and stay tender.
- In a large bowl or zip-top bag, combine olive oil, ground coriander, paprika, cayenne, curry powder, cumin, coconut milk, lemon juice, a pinch of salt, and a few grinds of black pepper. Add the chicken and toss or shake until every piece is well coated. Refrigerate to marinate for at least 1 hour, or up to overnight for deeper flavor.
Make the Herb Vinaigrette:
- Whisk together the olive oil, Dijon mustard, lemon juice, apple cider vinegar, chopped dill, and minced garlic in a small jar or bowl. Season with salt and pepper to taste. Set aside in the refrigerator until ready to dress the salad.
Assemble the Salad and Grill the Chicken:
- Arrange the butter lettuce leaves on a large platter or in a shallow bowl. Scatter the halved tomatoes, sliced red onion, and cucumber over the lettuce.
- Heat a grill or grill pan to medium-high. When the grill is hot, remove the chicken from the marinade and place it on the grates. Cover and cook 4–5 minutes per side, or until grill marks form and the chicken reaches an internal temperature of 165°F (74°C). Cooking time will vary slightly depending on thickness; do not overcook.
- Remove the chicken from the grill and let it rest for about 5 minutes. Resting keeps the juices locked in. Slice the chicken into strips or serve whole breasts over the salad.
- Drizzle the salad with the herb vinaigrette and toss gently to combine, using only as much dressing as you like. Top with the grilled tandoori chicken and garnish with fresh cilantro. Serve immediately.
Tips, Variations, and Storage
- Marinating overnight yields the most flavor, but an hour is sufficient if you’re short on time.
- If you tolerate dairy, plain yogurt works well in place of coconut milk and gives a slightly tangier, creamier marinade.
- Add roasted or grilled vegetables—such as bell peppers or red onion wedges—for extra color and texture.
- Leftover chicken stores well in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate and toss the salad right before serving to prevent wilting.
- To reduce heat, omit the cayenne or halve the amount; to boost smokiness, add a pinch of smoked paprika.
Additional Info
Author: Alex Snodgrass
Nutrition information is automatically calculated by some tools and should be considered an approximation rather than a precise measurement.