Spicy Vindaloo Chicken Salad
A fiery Indian-inspired salad featuring chicken marinated in vindaloo paste, served with potatoes, onions, and a cooling yogurt dressing.
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 345
- Protein
- 32 g
- Fat
- 14 g
- Carbs
- 24 g
Ingredients
for 4 servings- Chicken600 g
- vindaloo paste120 g
- potatoes400 g
- red onion150 g
- cilantro20 g
- Greek yogurt200 g
- lime juice30 ml
- olive oil30 ml
- salt5 g
Method
7 stepsMarinate the chicken in half of the vindaloo paste and a pinch of salt for 20 minutes.
Dice the potatoes and boil them in salted water until tender, then drain.
Heat olive oil in a pan and cook the marinated chicken until browned and cooked through.
Dice the red onion and chop the cilantro.
In a small bowl, whisk together the Greek yogurt, lime juice, and the remaining vindaloo paste to create the dressing.
In a large bowl, combine the cooked chicken, boiled potatoes, and diced red onion.
Toss the salad with the yogurt dressing and garnish with fresh cilantro before serving.