Most chicken salads are cold and bland. This one is warm and spiced. Chicken breast cubes marinated in tandoori masala and yoghurt, grilled until charred, and tossed with roasted cherry tomatoes and drained bocconcini. The tomatoes roast at 200°C (400°F) for twenty minutes with olive oil, salt, and pepper until they burst and caramelise. Fresh coriander leaves scattered on top.
The bocconcini softens against the warm chicken and the hot tomatoes. The tandoori spice is the dominant flavour: smoky, earthy, and slightly hot. The coriander freshens everything.
Tips for Making Tandoori Chicken Salad
Marinate for at least thirty minutes
Two tablespoons of tandoori masala and one tablespoon of yoghurt coating the chicken cubes. Thirty minutes is the minimum. Overnight is better.
The yoghurt tenderises the chicken and helps the spice stick during grilling.
Roast the tomatoes until they burst
Two cups of cherry tomatoes tossed with olive oil, salt, and pepper on a baking tray. Twenty minutes at 200°C (400°F).
They should be soft, slightly charred, and leaking juice. The juice mixes with the olive oil on the tray and becomes a warm dressing for the salad.
Tandoori Chicken and Bocconcini Salad with Roasted Tomatoes
Total Time: 60 minutes
Yield: Serves 4
Description
A vibrant salad combining roasted cherry tomatoes, succulent tandoori chicken tikka, and creamy boccocini cheese, garnished with fresh herbs for a delightful Indian twist.
Ingredients
Units
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 500g chicken breast, cut into cubes
- 2 tablespoons tandoori masala
- 1 tablespoon yogurt
- 200g boccocini cheese, drained
- Fresh coriander leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Toss cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 20 minutes.
- In a bowl, mix chicken cubes with tandoori masala and yogurt. Marinate for at least 30 minutes.
- Grill the marinated chicken until cooked through.
- In a large bowl, combine roasted tomatoes, grilled chicken, and boccocini cheese.
- Garnish with fresh coriander leaves and serve.
Notes
For best results, marinate the chicken overnight to enhance the flavors. This salad is perfect for outdoor barbecues; you can grill the chicken and tomatoes instead of roasting them. Serve immediately for the freshest taste. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Category: Salad
Method: Grilling
Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 750
- Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
- Cholesterol: 75
Frequently Asked Questions
What is tandoori masala?
A spice blend used in Indian cooking, typically containing cumin, coriander, paprika, turmeric, cayenne, and garam masala. Available at Indian grocery stores and most supermarkets.
What is bocconcini?
Small, fresh mozzarella balls. They are mild, creamy, and soft. Drain them well before adding to the salad. Regular fresh mozzarella torn into pieces works as a substitute.
Can I use chicken thighs?
Yes. Thighs have more fat and stay juicier. Cut into similar-sized cubes and marinate the same way. Cooking time is about the same on the grill.
If You Liked This Recipe, You’ll Love These
- Chayotes, Roasted Veggies and Lentil Curry Salad
- Chicken in Indian Spiced Tomato Sauce
- Roasted Lemon and Cherry Tomato Salad
- Aloo Anardana – Indian Potato and Pomegranate Salad
The post Tandoori Chicken and Bocconcini Salad with Roasted Tomatoes appeared first on Honest Cooking and Travel.
