Tandoori Chicken Pasta Salad by @eatbanza

1h
Medium

4 servings

🍗

450 g

Boneless Chicken Thighs

🧂

22 ml

Tandoori Masala

🍋

60 ml

Lemon Juice

🌶️

30 ml

Spicy Mayo

🍋

2 tbsp

Lemon Juice

🧂

1.5 g

Salt

🫚

0.5 g

Pepper

🥬

140 g

Mixed Greens

🥒

600 g

Cucumbers

🍅

150 g

Cherry Tomatoes

🧅

150 g

Onion

🌽

30 g

Tortilla Chips

🍝

280 g cooked

Penne Or Rotini Pasta

Preparation Steps

  1. Step 1/14

    Cut 1 lb boneless chicken thighs into bite-size pieces. Place the chicken in a large mixing bowl.

    boneless chicken thighs
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  2. Step 2/14

    Add 1.5 tbsp tandoori masala and 2 tbsp lemon juice to the chicken. Toss until every piece is coated.

    boneless chicken thighs
    tandoori masala
    lemon juice
    🥣large mixing bowl
    🥄measuring spoons

  3. Step 3/14

    Cover the marinated chicken and refrigerate it for at least 30 min. Remove it from the refrigerator before cooking.

    boneless chicken thighs
    🥣large mixing bowl

  4. Step 4/14

    Bring a large pot of salted water to a boil over high heat. Add 2 cups cooked-equivalent chickpea penne or rotini pasta.

    salt
    chickpea penne or rotini pasta
    🍲large pot
    🥛measuring cups

  5. Step 5/14

    Boil the pasta until al dente, about 10 min. Drain it in a colander.

    chickpea penne or rotini pasta
    🍲large pot
    🫗colander

  6. Step 6/14

    Rinse the drained pasta under cold water. Set it aside to cool completely.

    chickpea penne or rotini pasta
    🫗colander

  7. Step 7/14

    Heat a frying pan over medium-high heat. Add the marinated chicken in a single layer.

    boneless chicken thighs
    🍳frying pan
    🥢tongs

  8. Step 8/14

    Cook the chicken for 8 to 10 min until charred at the edges and fully cooked. Transfer it to the cutting board and let it rest briefly.

    boneless chicken thighs
    🍳frying pan
    🥢tongs
    🪵cutting board

  9. Step 9/14

    Chop the rested chicken into bite-size pieces. Set the chopped chicken aside.

    boneless chicken thighs
    🔪chef's knife
    🪵cutting board

  10. Step 10/14

    Whisk 2 tbsp spicy mayonnaise with the remaining 2 tbsp lemon juice in a small bowl. Season the dressing with salt and black pepper.

    spicy mayonnaise
    lemon juice
    salt
    black pepper
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  11. Step 11/14

    Slice 2 cucumbers and thinly slice 1 onion. Halve 1 cup cherry tomatoes.

    cucumber
    onion
    cherry tomatoes
    🔪chef's knife
    🪵cutting board
    🥛measuring cups

  12. Step 12/14

    Combine 5 oz mixed greens, the sliced vegetables, cooked pasta, and chopped chicken in a large mixing bowl. Pour the dressing over the salad.

    mixed greens
    cucumber
    cherry tomatoes
    onion
    chickpea penne or rotini pasta
    boneless chicken thighs
    spicy mayonnaise
    🥣large mixing bowl
    🥛measuring cups

  13. Step 13/14

    Toss the salad until evenly coated with dressing. Divide the salad among 4 servings.

    mixed greens
    cucumber
    cherry tomatoes
    onion
    chickpea penne or rotini pasta
    boneless chicken thighs
    spicy mayonnaise
    🥣large mixing bowl
    🥢tongs

  14. Step 14/14

    Crush 1 cup tortilla chips over the salad. Serve immediately to keep the topping crunchy.

    tortilla chips
    🥛measuring cups

Composition

Ingredients

Types

Meat, Herbs and Spices, Fruit, Seasoning, Vegetables, Snacks

Ingredients

Boneless chicken thighs, Tandoori masala, Lemon juice, Spicy mayo, Salt, Pepper, Mixed greens, Cucumbers, Cherry tomatoes, Onion, Tortilla chips, Penne or rotini pasta

Allergens

Corn

Dietetics

Dietary regimen

High Protein, Gluten Free

Calories

485 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 43g, Fat: 19g, Fiber: 9g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 710mg, Potassium: 690mg, Iron: 3.6mg, Calcium: 105mg

Vitamins

Vitamin A: 260mcg RAE, Vitamin C: 31mg, Vitamin K: 115mcg, Folate: 105mcg DFE

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, small bowl, whisk, large pot, colander, frying pan, tongs, measuring spoons, measuring cups

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Salad, Main Course

Occasions

Lunch, Dinner, Meal Prep, Potluck, Picnic

Origin

Source

Platform

instagram

Original Creator

@eatbanza

Origin

Cuisine

Indian-Inspired, Fusion, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Tender, Creamy, Crisp, Chewy

Flavors

Spicy, Tangy, Savory, Smoky, Creamy, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep below 32°C / 90°F,Discard sooner if left in direct heat), fridge : 3 days (Store in an airtight container at or below 4°C / 40°F,Store tortilla chips separately,Add tortilla chips only immediately before serving), freezer : (Not recommended because greens, cucumber, mayonnaise dressing, and pasta lose their texture after thawing)