Even though it’s fall, I wanted to create something that’s light, refreshing, and HEALTHY… since most of the stuff I’ve been posting recently has been hella comfort food (nothing wrong with that though, duh). This Tandoori Chicken Salad with Yogurt Dressing is fucking perfect. Spicy, Light, Crunchy, and full of vibrant flavors… it definitely won’t disappoint. It’s also a great “mason jar salad” to bring with you to work & the leftover chicken / chopped veggies / dressing can be kept in the fridge for up to a week for quick assembly!
First you’ll want to start out by making the Tandoori Yogurt Dressing, since it’ll need to chill a bit & the longer it sits, the better it tastes! This one is super simple, add 3 individual cups of Kite Hill Plain Almond Milk Yogurt into a blender along with a LARGE handful of fresh mint, 1 fresh jalapeño (more or less depending on how spicy you like it), the juice of 1 lime, and salt to taste. Blend until completely smooth, and taste for seasoning to see if you need to add more mint, jalapeño, or salt! Cover it and place in the fridge until ready to use.
Then you can work on the Tandoori Chicken. This might not be how you traditionally make Tandoori Chicken, but holy fuck it tastes SO good. Add the chicken to a pan with the coconut oil, salt, and pepper over medium heat until the chicken is slightly browned. Then reduce the heat to low, and add in your yogurt, lime juice, & spices- mix thoroughly and cook for a few minutes until everything is warmed through. Just make sure to not cook it too long after adding the yogurt because you don’t want it to burn!
While the chicken cooks, you can prep the rest of the salad! Chop up some washed romaine hearts, and finely chop up some red onion, & Persian cucumbers. Slice up an avocado, pick some small mint leaves, and roast up some whole cashews. Assemble it all on a plate, add a heaping spoonful of the Tandoori Chicken, and drizzle over as much Tandoori Yogurt Dressing as you’d like! Trust me, it’s so fucking good, you’ll be obsessed.
And that’s it! SUPER easy! This is amazing to meal prep as well, because it stores well in the fridge and is easy to make in big batches. Make sure to tag me on Instagram @plvntfood or #plvntfood if you make this, so I can see & share your recreations! Love y’all from the bottom of my cold little heart.
Tandoori Chicken Salad
Even though its fall, this light and refreshing Tandoori Chicken Salad with Yogurt Dressing is the perfect thing to keep you going throughout the day! And it's fully vegan!
- 1 package vegan chicken (not breaded, grilled chicken strips work great!)
- 6 ounces kite hill plain almond milk yogurt
- Salt / pepper to taste
- 1 tbsp ras el hanout
- 1 tbsp harissa paste
- 1 ½ tsp ground turmeric
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1-2 tsp cayenne pepper
- 2 tsp ground coriander
- Half a lime juiced
- 3-4 tbsp coconut oil
- Romaine hearts chopped
- Persian cucumbers chopped
- Red onion sliced
- Avocado sliced
- Toasted whole cashews
- Fresh mint
- Lime wedges
- Tandoori Yogurt Dressing
Tandoori Yogurt Dressing
- 18 ounces plain kite hill yogurt
- 1 very large handful fresh mint
- 1 fresh jalapeno
- juice of 1 lime
- salt to taste
Add the chicken to a pan with the coconut oil, salt, and pepper over medium heat until the chicken is slightly browned.
Reduce the heat to low, and add in your yogurt, lime juice, & spices, mix thoroughly and cook for a few minutes.
Chop all of your veggies & toast your cashews in a dry pan. Add your romaine as the base, then top with your veggies, tandoori chicken, fresh mint, and drizzle over the tandoori yogurt dressing.
Tandoori Yogurt Dressing
Add all of your ingredients to a blender & blend until completely smooth. Adjust the seasoning to taste with the jalapeno & salt.