Keto Tandoori Chicken Spinach Salad
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Prep time: 20 mins (plus 5 min prep + overnight marinating)
1 Serving: Carb: 10g, Protein: 22g, Fat: 35g
Tandoori masala is a mixture of a few spices, typically garam masala, garlic, ginger, onion and cayenne pepper. It’s readily available in grocery and Indian stores, but after years of testing different brands, the one in the photograph below has the absolute best flavor and color. Every marinade needs a fat, an acid and a seasoning, and a tandoori paste is simply made with oil (the fat), yogurt (the acid), and tandoori powder (the seasoning). Super simple and loads of flavor.
Ingredients (4 servings)
- 12 chicken tenders (each about 1-inch wide and 4-inches long)
- 4 TB vegetable oil
- 1 cup full fat plain yogurt
- 1 heaping TB tandoori masala
- 1 tsp salt
Then, for each serving:
- 3 cups spinach
- 2 TB crumbled feta or blue cheese
- ~15-18 pecan halves
- 1-2 TB oily salad dressing
Mix together the oil, yogurt, tandoori masala and salt in a medium-large plastic container with a lid. Add the chicken, cover with lid and place in fridge to marinate for at least 2 hours, and preferably overnight.
Heat ~2 TB oil in pan, cook chicken tenders over medium heat, about 3-4 minutes each side. The juicy chicken tenders cook so fast, you’ll want to stay close to the stove and keep an eye on them to avoid overcooking. Allow to cool on a plate for 2-3 minutes and then assemble about 3-4 chicken tenders on a plate with spinach, cheese, pecans and salad dressing. Enjoy!
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