Garam masala chicken salad recipe
Give your summer salad a boost with this spicy, Indian-inspired chicken salad recipe. Smoky griddled chicken, peppery watercress and a herby coriander dressing make a quick and easy lunch – enjoy warm or pack up for lunchboxes.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 286 calories / serving
- Gluten-free
- Healthy
Ingredients
- 4 chicken breasts
- 1 tbsp garam masala
- 1 lime, juiced
- 1 tbsp olive oil
- 85g watercress
- 1 red onion, finely sliced
- 250g mixed baby tomatoes, halved
- handful fresh mint, leaves picked
- drizzle of extra-virgin olive oil
For the dressing
- 200g Greek low-fat yogurt
- small bunch coriander, leaves only, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1200kJ 286.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.8gProtein 40.8gFibre 1.2g
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- Place the chicken breasts between 2 sheets of clingfilm on a chopping board. Bash the chicken with a rolling pin to flatten to about 1.5cm thick.
- In a large bowl, combine the garam masala, lime juice and half the olive oil; season well. Add the chicken and toss to fully coat in the marinade.
- Heat a griddle pan to hot. Add the chicken and cook on a medium-high heat for 4-5 mins, then turn and cook for a further 5 mins until cooked through. Remove and leave to rest for 5 mins, then slice into strips and set aside.
- For the dressing, mix together the yogurt and coriander, season well and set aside.
- To assemble the salad, put the watercress, onion, tomato and mint in a bowl. Add a drizzle of extra-virgin olive oil, season and toss lightly. Arrange the salad on a platter or individual plates, then top with the chicken slices. Drizzle with the yogurt dressing to serve.
- Tip: You could cook the chicken on the barbecue if you prefer – cook on a medium heat for 4 mins each side or until cooked through.
- See more Chicken recipes
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