Tandoori Chicken and Spinach Salad

Grilled Meats, Grilling, Healthy Eating, Main Dish, Main Dish Salads, Poultry | 17 comments

The people over at Karoun sent me a box of their Mediterranean Style Yogurt to test out. Madeline loves yogurt, so she’s been eating some with fruit mixed in but there was quite a bit more than we could just eat in time. I asked my friend Shaina if she had any suggestions for a savory dish I could make with all this yogurt. She suggested Tandoori Chicken.

tandoori chicken salad

I’ve never had, nor made, Tandoori Chicken before and I see now that I was really missing out! Besides the incredible flavor from all the spices, the yogurt actually made the chicken really tender. I never would have guessed that, which is part of why I never made Tandoori Chicken before. I wasn’t so sure that the chicken would really absorb all the flavor or be all that tender. Wrong on both accounts!

Instead of having a big hunk of chicken breast, I cut them into kebab sized pieces and served the grilled chicken on top of a Greek Style Spinach Salad. The smoky flavor of the chicken’s spices contrasted with the cool, fresh, lemony taste of the vegetables was a great combination. We liked this so much we had it two nights in a row. The second time I added a sprinkling of pearl couscous to both plates for a little something extra. Eric and I were both big fans of this recipe – definitely a keeper. Thanks Karoun (and Shaina!).

tandoori chicken with spinach and couscous

Tandoori Chicken and Spinach Salad

marinade adapted from Eat Well and Easy Grilled Tandoori Chicken
salad is a goodLife{eats} creation
serves 4 as a main dish

Print Save Recipe


For the Chicken:
1 1/4 pound boneless, skinless chicken breasts
3/4 cup plain Greek yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon plus 1 teaspoon paprika
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
1/4 teaspoon cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper

For the Salad:
1 cup artichoke hearts, quartered
1/2 each of a red and green bell pepper, chopped
1/2 of a cucumber, peeled and diced
1/3 cup whole, pitted kalamata olives
2 tablespoons diced purple onion
3 sprigs of oregano
juice of half a lemon
1 tablespoon olive oil
salt and pepper, to taste
5 ounces baby spinach
1 cup prepared pearl couscous
1/3 cup feta cheese


In a medium sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.

Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.

Combine the artichokes, bell pepper, cucumber, olives, and onion in a medium bowl. Remove the leaves from the oregano sprigs and chop. Add the oregano, lemon juice, olive oil, salt, and pepper. Stir to combine. This can be done up to 2 hours in advance.

Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side.

To assemble salad: Toss spinach with pearl couscous. Divide mixture evenly among 4 plates. Divide the vegetable mixture and grilled chicken evenly among the four plates. Top with a sprinkling of feta.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

  • 1
    feast on the cheap - October 29, 2010 @ 7:34 am

    I haven’t attempted Tandoori Chicken at home, but it’s a favorite restaurant order. Love that you popped on top of a spinach salad, will definitely have to give this a whirl!


  • 2
    Pili - October 29, 2010 @ 7:44 am

    Well, this is another absolutely must try recipe! I’m sure the Indian bf will love to have Tandoori chicken!


  • 3
    Tricia B - October 29, 2010 @ 10:23 am

    I had never thought of yogurt as a marinade before but am very intrigued! I must give it a try. Thanks for always posting great recipes. Have a good weekend.


  • 4
    Barbara | VinoLuciStyle - October 29, 2010 @ 10:34 am

    Looks fabulous and a must try. Thinking today since I’ve got some thawed chicken, spinach, greek yogurt and…leftover pearl couscous (I LOVE this stuff!).

    Beautiful pictures I might add!


  • 5
    the blissful baker - October 29, 2010 @ 2:39 pm

    lovely salad! it looks soo good


  • 6
    marla {family fresh cooking} - October 29, 2010 @ 6:04 pm

    Katie, the one thing I love most about having a giant batch of tandoori chicken is the leftovers. This meal I could eat day after day & not get bored. Looks great over the spinach salad!


  • 7
    Lyndsey - October 29, 2010 @ 8:08 pm

    Wow now this is what I call a salad! It looks fantastic!


  • 8
    Rachel - October 30, 2010 @ 2:26 pm

    Wow – does that look delicious! Once again you have the loveliest props – those yellow napkins are absolutely beautiful.


  • 9
    Maria - October 31, 2010 @ 8:21 am

    Gorgeous salad!


  • 10
    srithasan - October 31, 2010 @ 1:01 pm

    Tandoori Chicken & Spinach Salad recipe is Spicy & Tasty.


  • 11
    Mary - November 01, 2010 @ 9:57 pm

    This is one BEAUTIFUL looking salad! Can’t wait to give it a try!

    Mary xo
    Delightful Bitefuls


  • 12
    Kerstin - November 02, 2010 @ 9:57 pm

    What a lovely unique salad twist – looks so tasty!


  • 13
    Jamie - November 15, 2010 @ 7:00 pm

    My husband loved this recipe. It was so colorful and healthy!


  • 14
    Rachel M. - April 26, 2011 @ 3:59 pm

    Making this for our dinner tonight! I can’t wait to taste it…I’ve never had Tandoori chicken.


  • 15
    Rachel F - May 02, 2011 @ 6:01 pm

    I made this tonight but sub’d Balsamic vinegar for lemon juice and it was SO WONDERFUL!!!! I marinated the chicken in the tandoori overnight. YUM a def go-to meal for summer! Thank you!


  • 16
    Sara - January 27, 2014 @ 5:31 am

    Thanks for the recipe. Do you think the chicken could be done in the oven? I want to try it out but it’s freezing here right now! thanks.


    • Katie Goodman

      Katie replied: — January 28th, 2014 @ 10:52 AM

      I haven’t tried it in the oven, but I have used an indoor electric grill and a grill pan stovetop and both of those options worked well.

Leave a Comment