tandoori chicken salad — Makes: *3 Servings*
Per Serving: *36g Protein | 345 Cal*

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If you’ve been poking around the blog or been on the PSQ Instagram account, you likely know that I absolutely love chicken salad of all kinds. It’s so versatile, the perfect high-protein meal, and comes together so quickly (with very little effort on your part).

This most recent version takes inspiration from some of my favorite Indian flavors. My Tandoori Chicken Salad is smoky, tangy, a bit sweet, a little spicy, and absolutely bursting with flavor. Plus, it’s high in protein, perfect for meal prep, and easy to serve in a number of different ways.

Whether you’re looking for an easy afternoon snack, a healthy lunch, or a make-ahead dish you can keep on hand for busy days, this recipe is a wonderful take on a boring old classic.

Why You’ll Love This Tandoori Chicken Salad Recipe

Full of protein: Each serving of this tandoori chicken salad contains 36g of protein, keeping you full between meals.
Bursting with bold, vibrant flavors: This chicken salad is seasoned with tandoori masala, lemon juice, fresh ginger, red pepper flakes, and fresh cilantro.
Great for meal prepping: Chicken salad is absolutely perfect for meal prepping. It holds up well when stored in an airtight container in the fridge for up to 3 days.
Easy, no-cook meal: As long as you’re using pre-cooked or leftover chicken, this recipe is quick and easy to throw together—no cooking required.

Ingredients

10 oz cooked chicken breasts, diced or shredded
2 teaspoons freshly grated ginger (or ginger powder)
2 teaspoons garlic powder
1 tablespoon tandoori masala seasoning
Juice of ½ lemon
1½ tablespoon honey
1 tablespoon mayo
¾ cup nonfat Greek yogurt
2 cups shredded cabbage (any mix works!)
1 red bell pepper, diced
1 oz shaved or crushed almonds
¼ cup chopped cilantro
Red pepper flakes, to taste
Salt and black pepper, to taste

Instructions

Make the salad dressing: Add the ginger, garlic powder, tandoori masala, lemon juice, honey, mayo, and Greek yogurt to a large bowl. Whisk them together until fully combined.
Add the chicken, veggies, and nuts: Add the salad ingredients (chicken, cabbage, bell pepper, and almonds) to the mixing bowl. Using tongs, toss the chicken and veggies with the dressing until everything is evenly coated. Taste and adjust seasonings, if necessary.
Garnish and serve: Sprinkle the salad with cilantro and red pepper flakes. Either chill or serve immediately. Enjoy!

Nutrition Info (Per Serving - Makes 3 Servings)

Calories: 345
Protein: 36g
Carbs: 15g
Fat: 7g

Swaps & Substitutions

Amp up the heat: If you want to make your tandoori chicken salad a bit spicier, add a sprinkle of cayenne pepper or extra red pepper flakes to give it a kick.
Swap the tandoori masala: If you don’t have any tandoori masala on hand, use a mixture of garam masala and smoked paprika instead.
Ditch the dairy: Instead of the Greek yogurt, swap in dairy-free (or plant-based) yogurt.
Use a different kind of nut: Rather than going for chopped almonds, swap in chopped cashews, peanuts, or pistachios.

How to Store This Chicken Salad

Chicken salad is a great meal to make in advance because it holds so well. This salad will keep well in an airtight container in the fridge for up to 3 days. Plus, as it sits, the flavors will meld, which means that it just might be even better the next day.

FAQs

It sure is! Rotisserie chicken is a really convenient shortcut to cooking chicken breast when you’re ready to make your salad. Make sure to remove the skin and any extra fat, then shred the meat.
Tandoori masala is a spice blend used in some Indian recipes. You can find it online, at international markets, or at most grocery stores (in the spice aisle). If you don’t have any, you can use a blend of garam masala (another spice blend used in some Indian recipes) and smoked paprika. It won’t be exactly the same flavor, however.
If you don’t have any cabbage or don’t want to use it, try stirring in kale, baby spinach, slaw mix, or even shredded romaine lettuce or iceberg.
You can serve this salad over greens, with cut crunchy vegetables (like celery, cherry tomatoes, cucumber slices, bell peppers, or carrot sticks), with crackers, or on high-protein or high-fiber bread.
If you don’t like cilantro, you can swap in parsley, mint, dill, chives, or sliced green onions.
It’s pretty low in fat already (only 7g per serving), but you can definitely shave off a little bit more. Use all Greek yogurt instead of adding some mayo and reduce or leave out the almonds in order to cut a little bit extra fat.

This bold, flavorful tandoori chicken salad is going to be your new meal prep favorite. It’s packed with protein, great for packing, and super healthy. You’ve got to try it.