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Tandoori Grilled Chicken and Fattoush Salad With Greek Yogurt Dressing

01/06/2026
Yogurt
Total time: 45 min
Prep time: 30 min
Cook time: 15 min
Servings: 4
Tandoori Grilled Chicken and Fattoush Salad With Greek Yogurt Dressing
Yogurt

If you’ve ever wondered how to make tandoori chicken, summertime is the perfect opportunity to learn how. Named in part for the clay ovens, or “tandoor,” used to make Indian foods like naan, this tandoori chicken recipe is designed for a backyard grill.

Serve it with fattoush salad for an easy way to maximize farmer’s market finds like cherry tomatoes and Persian cucumbers—or parsley and mint from the garden. Greek yogurt brings this nutritious dish together as both a marinade and a salad dressing. 

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Ingredients:

For Tandoori Chicken

  • 1 1/2 Cups Plain Greek Yogurt , fat level of choice
  • 3 Tablespoons Lemon , freshly squeezed
  • 4 Garlic Cloves , minced
  • 1 Teaspoon Ginger , grated
  • 1 Teaspoon Coriander
  • 1 Teaspoon Cumin
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Garam Masala
  • 1/4 Teaspoon Cayenne Pepper , or more to taste
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1.5 Pounds Boneless Chicken Breast
See preparation

For Fattoush Salad

  • 1 Cup Cherry Tomato , halved
  • 1/2 Pound Persian Cucumber , thinly sliced crosswise
  • 1/2 Cup Radish , thinly sliced
  • 3 Scallions (Green Onion) , thinly sliced
  • 2 Small Little Gem Lettuce , or baby romaine lettuces, torn to bite-size pieces
  • 1/4 Cup Flat-Leaf Parsley (Italian Parsley) , minced
  • 1/4 Cup Mint , leaves
  • 1/4 Cup Pomegranate Arils
  • 1/2 Cup Plain Greek Yogurt , reserved mixture from the Tandoori Chicken Recipe (see direction section)
  • Kosher Salt , to taste
  • Black Pepper , to taste
  • 2 (8-inch) Pita Bread , halved, toasted until golden and broken into bite-size pieces
  • 2 Teaspoons Ground Sumac , optional
See preparation

Directions:

For Tandoori Chicken

  1. Combine Greek Yogurt, lemon juice and garlic in a bowl and stir to combine. Transfer half of the yogurt mixture to a resealable bag.
  2. Cover the remaining yogurt mixture and reserve in the refrigerator for use as dressing for the salad.
  3. Add grated ginger, coriander, cumin, smoked paprika, garam masala, cayenne pepper, salt and pepper to the yogurt in the bag. Add the chicken breasts and seal the bag.
  4. Squeeze the sealed bag until the yogurt mixture and spices fully coat the chicken. Place the bag in the refrigerator to marinate for at least 30 minutes or as long as overnight.
  5. When ready to cook, preheat a gas or charcoal grill to 450 degrees. When grill is hot, add chicken breasts and grill for 7 minutes per side, rotating twice per side.
  6. Transfer grilled chicken to a plate and allow to rest, tented with foil, for 10 minutes before serving. Serve with Fattoush Salad.

For Fattoush Salad

  1. Mix tomatoes, cucumbers, radishes, scallions, lettuce, parsley, mint and pomegranate arils in a large bowl.
  2. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season to taste with salt and pepper.
  3. Add pita; toss once. Sprinkle sumac over top of salad, if desired.

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