Tandoori Chicken Salad

As I sit here writing out the steps to this recipe, it seems far more complicated than it actually is. This honestly is such an easy salad to make and perfect for meal prep throughout the week. Have it for lunch or dinner and feel so satisfied.


S xx

Ingredients: Serves 2

  • 2 chicken breast

  • 2 tbsp of tandoori paste

  • 3 cups spinach or rocket

  • 1 carrot (The whole carrot peeled lengthways)

  • 1/2 sweet potato (roasted)

  • 4 small beetroots (roasted)

  • 1/2 avocado

  • 1/4 cup rice (basmati, jasmine, brown)

  • 1 tbsp olive oil (for cooking)

  • 1 tbsp olive oil (dressing, I used sun-dried tomato infused olive oil)

  • 1 tbsp chia seeds

  • Salt and pepper to taste


  1. Pre heat oven at 180 degrees. Line a baking tray with baking paper and set aside.

  2. Peel (if not organic) your beetroot and sweet potato and chop into 2-3cm squares. Coat in 1 tsp of olive oil and spread out evenly on your baking tray. Place in the oven for 15 minutes of until golden brown.

  3. Meanwhile heat a fry pan with the remainder olive oil. Slice your chicken breasts lengthways down the middle. Place in a bowl and put your tandoori paste in. With a spoon coat the chicken on both sides.

  4. Cook your rice. I personally used Tilda packet rice in this recipe for convenience.

  5. Once your pan is hot, place the chicken in and lower the temperature to a medium heat. Cook both sides for 5+ minutes or until cooked through evenly.

  6. While your chicken is cooking add your spinach to the bowls. Peel your carrot and add in. Top with avocado and the cooked rice. Add the roast vegetables once cooked.

  7. When you chicken is cooked, thinly slice and place on top of your salad.

  8. Drizzle with olive oil. And top with chia seeds and a sprinkle of salt pepper


  • 2 chicken breast will most likely make some left overs for the next day if sticking to your correct portion size (palm size of protein)

  • Use an infused olive oil as the dressing. I personally love the sun-dried tomato one.

  • If using this recipe for meal prep. Double the quantities and store each component (rice, roasted veggies, chicken, raw veggies) in seperate containers.

  • For a vegan option, simply swap the chicken for tofu or temphe.