Indian chicken salad

Gluten Free
Dairy Free
Health score
42%
Indian chicken salad
25 min.
4
384kcal

Suggestions


Discover the vibrant flavors of India with this refreshing Indian Chicken Salad, a dish that's perfect for any meal of the day. Whether you're seeking a satisfying lunch, a light dinner, or a crowd-pleasing main course, this salad is sure to impress with its colorful ingredients and zesty dressing.

This gluten-free and dairy-free salad stars tender, spiced chicken breasts that are grilled to perfection and combined with a medley of fresh vegetables, including crisp cucumber and nutrient-rich baby spinach. Each bite is a delightful explosion of textures and flavors, elevated by the fragrant tandoori masala that infuses the chicken with an aromatic warmth.

The dressing is a tropical dream, blending the creaminess of coconut milk with the sweetness of mango chutney and the bright acidity of lime. It ties all the elements together seamlessly, creating a dish that's not only healthy but also incredibly delicious. Garnished with crunchy poppadum pieces and a sprinkle of fresh coriander, this salad is as visually appealing as it is tasty.

Ready in just 25 minutes, this Indian Chicken Salad is an ideal choice for busy weeknights or casual gatherings with friends and family. Treat yourself and your loved ones to a meal that is both wholesome and bursting with life. Dive into a bowl of this exotic salad and let it transport your taste buds to the streets of India!

Ingredients

  • large chicken breasts skinless
  • tbsp tandoori masala powder 
  • bunch coriander separated chopped
  •  lime zest 
  • 150 ml coconut milk 
  • tbsp mango chutney 
  • 0.5  cucumber peeled
  • 100 baby spinach leaves 
  • small onion red thinly sliced into rings
  •  poppadums 
  •  poppadums 

Equipment

  • frying pan
  • rolling pin

Directions

  1. Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.
  2. To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.

Nutrition Facts

Calories384kcal
Protein52.29%
Fat32.22%
Carbs15.49%

Properties

Glycemic Index
95.5
Glycemic Load
6.65
Inflammation Score
-9
Nutrition Score
34.478695713955%

Flavonoids

Hesperetin
7.2mg
Naringenin
0.57mg
Luteolin
0.19mg
Isorhamnetin
1.38mg
Kaempferol
1.77mg
Myricetin
0.1mg
Quercetin
7.7mg

Nutrients percent of daily need

Calories:384.33kcal
19.22%
Fat:13.73g
21.12%
Saturated Fat:8.09g
50.59%
Carbohydrates:14.85g
4.95%
Net Carbohydrates:12.92g
4.7%
Sugar:6.94g
7.71%
Cholesterol:144.64mg
48.21%
Sodium:610.87mg
26.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:50.14g
100.28%
Vitamin K:130.31µg
124.11%
Vitamin B3:24.09mg
120.43%
Selenium:73.04µg
104.34%
Vitamin B6:1.82mg
90.79%
Phosphorus:608.69mg
60.87%
Vitamin A:2582.94IU
51.66%
Vitamin B5:3.47mg
34.65%
Potassium:1181.46mg
33.76%
Manganese:0.61mg
30.52%
Magnesium:104.97mg
26.24%
Calcium:239.22mg
23.92%
Vitamin C:19.62mg
23.79%
Folate:76.71µg
19.18%
Iron:3.35mg
18.62%
Vitamin B2:0.3mg
17.9%
Vitamin B1:0.2mg
13.62%
Zinc:1.79mg
11.93%
Copper:0.24mg
11.82%
Fiber:1.92g
7.68%
Vitamin B12:0.45µg
7.53%
Vitamin E:1.05mg
7.02%
Vitamin D:0.23µg
1.51%