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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the diced chicken breast with paprika, oregano, garlic powder, salt, and pepper in a bowl. Mix well to coat evenly and marinate for at least 15 minutes.
Chop the cucumber, onion, cherry tomatoes, and iceberg lettuce. Finely chop the fresh herbs (coriander, mint, and basil). Set aside.
Mix the plain yogurt with ketchup, chilli sauce, mayonnaise, and a squeeze of lemon juice in another bowl. Stir until well combined and adjust seasoning to taste.
Heat a pan over medium heat and spray with cooking spray or add a little oil. Add the marinated chicken and sauté for 5 to 6 minutes, until cooked through and nicely browned.
Arrange the chopped iceberg lettuce as the base on a serving plate. Top with the cooked chicken, followed by the cucumber, onion, cherry tomatoes, and fresh herbs.
Generously drizzle the yogurt sauce over the assembled salad and serve immediately.
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For a spicier kick, add more chilli sauce to the yogurt dressing.
Use fresh herbs to enhance the flavor and aroma of the salad.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used for a juicier texture.
How can I make the salad vegetarian?
Replace the chicken with grilled tofu or chickpeas.
What can I use instead of iceberg lettuce?
Romaine or mixed greens can be used as alternatives.
Can I prepare the chicken in advance?
Yes, you can marinate and cook the chicken ahead of time, then assemble the salad when ready to serve.
Is there a substitute for mayonnaise?
You can use Greek yogurt or sour cream as a substitute for mayonnaise.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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