Home » Low carb Grilled Tandoori Chicken salad

Low carb Grilled Tandoori Chicken salad

3-4 Servings ~ 45 min
  • 300g chicken breast
  • 150 ml butter/sour milk
  • 40 ml lemon juice
  • 1/2 tsp chopped fresh ginger
  • 1/2 tsp chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp whole coriander
  • 1/2 tsp curry powder
  • 1/2 tsp mixed herbs
  • 1/2 medium onion, cut into rings
  • 3 lettuce leaves
  • 1/2 medium cucumber
  • 1/2 punnet cherry tomatoes
  • Homemade Salad dressing (optional)

In the spirit of promoting healthier eating habits, I prepared this low carb grilled chicken salad. This is not to totally omit the carbs (as I put forward that you do need them to have a balanced diet) but to just reduce the quantity you partake daily, weekly, monthly. You can have this salad on it’s own as a light lunch or supper (as a matter of fact I prepared this one for the love of my life 🙂 ). Or you could serve it with roast potatoes and white sauce.  It’s pretty easy to make and the results are fantastic… a burst of flavour in your mouth. You’ll enjoy every bite.

Resources/Equipment You Will Need

  • Oven proof dish
  • Bowl for marinating/ marinating container
  • Chopping board
  • Sharp knife
  • Tablespoon
  • Teaspoon


  1. Get your ingredients together. These are 300g chicken breast; 150 ml butter/sour milk; 40 ml lemon juice; 1/2 tsp chopped fresh ginger; 1/2 tsp chopped garlic; 1/2 tsp salt; 1/2 tsp ground cumin; 1/2 tsp ground black pepper; 1/2 tsp whole coriander; 1/2 tsp curry powder; 1/2 tsp mixed herbs; 1/2 medium onion, cut into rings; 3 lettuce leaves; 1/2 medium cucumber; 1/2 punnet cherry tomatoes or pick fresh from the garden and Homemade Salad dressing (optional)
  2. Take your chicken breast and put it in the bowl/ marinating container.  Season with salt and the lemon juice. Close the container securely and refrigerate for 30 min.
  3. In the meantime prepare your marinade. Put your buttermilk/ sour milk in the measuring jug. Add all the spices and herbs. Give a good mix until everything is fully incorporated.
  4. When the 30 min is up, pour the marinade over the chicken breast, making sure it’s well coated. Close the marinating container once again and marinate for 24 hrs.
  5. 15 min before you’re ready to grill your chicken preheat the oven. Put the chicken in the oven proof dish, discard the marinade and grill at 180 degrees for 30-40 min or until the chicken is browned.
  6. Allow the chicken to cool a little before slicing it into strips. Break the lettuce into rough pieces, cut your cherry tomatoes in half and the cucumbers in any way you wish. Put all the ingredients in a bowl and toss gently. Refrigerate until required. Drizzle salad dressing just before serving. Enjoy!
Great for lunch, supper work...
Great for lunch, supper work…