Tandoori Spiced Chicken Salad

Tandoori Chicken Spiced Salad

Related Categories

Never Miss a Recipe!

Sign up to get fresh recipe ideas and so much more.

clock icon
25 minutes
1 hour + 10 minutes rest
1 hour 35 minutes
fork, knife, and plate icon

What You Need

For the chicken:

  • 2- chicken breasts, skin on, bone
  • ½ teaspoon kosher salt
  • 2 teaspoons garam masala
  • 1 teaspoon dried ginger
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 dash cayenne pepper
  • 2 Tablespoons olive oil

For the dressing and goodies:

  • 1 Cup diced Dandy® Celery
  • 12 dried apricot halves chopped
  • 2 Tablespoons chopped curly leaf parsley
  • ¼ Cup chopped green onion
  • Zest & Juice of 1 orange
  • Reserved spice blend from chicken recipe
  • 2 Tablespoons extra virgin olive oil
  • 1 Cup strained, plain Greek yogurt
  • ¼ Cup chopped pistachios
  • 8 sprigs fresh cilantro

Make It

  1. Set circulating water bath to 140 degrees.
  2. In a small bowl combine the dry spices and mix to create a rub.
  3. On a clean surface, season the chicken with the spice rub, reserving ¼.
  4. Place the seasoned chicken in a zipper top plastic bag, being careful not to dirty the seal of the bag -- Fold the edges of the bag down to fill the bag. Add the olive oil and seal the bag pushing out as much air as possible while sealing -- Place the fi lled zipper top bag on the edge of the counter and slowly slide the bag over the edge, just until the product is hanging and then close seal and gently bring the product up. Once bag is securely sealed, submerge in your 140 degree circulating water bath, secure the top of the bag to the edge of the bath (I like my Elmer’s Boston Bulldog clip, it has never failed me) cook for 1 hour.
  5. Once chicken is cooked, remove bag from bath, and place immediately into an ice bath submerging the cooked chicken for 10 minutes. After 10 minutes, remove the chicken from the ice bath and place on the counter.
  6. Open bag, and place chicken on a clean tray. Remove skin and pull chicken from the bone, shred by hand and set aside.
  7. In a medium bowl whisk together the orange juice, spice blend, olive oil and Greek yogurt to make the dressing add the shredded chicken and all the goodies from above and mix well to coat and to blend all ingredients.
  8. Serve chicken salad immediately or refrigerate till ready to serve. Serve with toasted bread, warm naan bread or butter lettuce leaves, and place cilantro sprigs on top of salad when serving.
Recipe by Chef Todd Fisher