5 ratings

Just Salad Tandoori Fire

Staff Writer
Just Salad

Spice up your salad with fiery tandoori chicken and cooling cucumber yogurt sauce. 

Deliver Ingredients


For the Tandoori chicken

  • 1 1/2 Pound boneless, skinless chicken breast cut into bite-size pieces
  • 3 Ounces hot sauce
  • 3 Teaspoons tandoori spice mix
  • ½ Cup plain yogurt (if you want to cool down the heat)
  • Salt, to taste

For the salad

  • 12 Cups chopped romaine lettuce
  • 12 Ounces tandoori chicken
  • 3/4 Cups slightly crushed pita chips
  • 4 Ounces crumbled feta cheese
  • One 12-ounce seedless cucumber, peeled, halved lengthwise, and sliced
  • 1 small-medium onion, halved then thinly sliced
  • 3/4 Cups Yogurt Cucumber Dressing

For the Yogurt Cucumber Dressing

  • 1 Cup chopped, seeded, and peeled cucumber
  • 1 Cup plain fat-free yogurt
  • 2 Tablespoons finely chopped parsley
  • 1 1/2 Tablespoon prepared horseradish
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon black pepper


For the Tandoori chicken

Preheat oven to 375 degrees. In a medium bowl, combine the hot sauce and tandoori spice mix. In a medium bowl, combine the chicken, half of the hot sauce/tandoori spice mixture, and season with salt. Transfer the chicken to a nonstick sheet tray and roast until cooked through, about 20 minutes. Remove from the oven, let cool, then toss with the remaining hot sauce/tandoori spice mixture. Set aside.

For the salad

Toss the romaine with the chicken pita chips, feta, cucumber, and onion slices. Add the dressing and toss again.

For the Yogurt Cucumber Dressing

Combine all of the ingredients together in the work bowl of a food processor. Pulse until to desired consistency — totally smooth versus slightly chunky with cucumber.

Jus Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Jus Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!