Tandoori Chicken, Chickpea and Spinach Salad with Tzatziki

Serves 4

Accredited practising dietitian Lauren McGuckin has created this super quick and scrumptious recipe, which gets a big tick from Diabetes Queensland nutritionists.


(Serves 4)

protein 36.9g

total fat 5.6g (sat fat 1.3g)

carbs 31.9g

sodium 440mg

fibre 8g 


  • 500g chicken tenderloins, trimmed of any skin
  • 150g spinach leaves
  • 1 small red onion, very finely sliced
  • 1 punnet of cherry or mini roma tomatoes, cut in half
  • 400g can chickpeas drained and rinsed
  • 2 tablespoons tandoori paste
  • 400g sweet potato
  • Tzatziki to serve (approximately 20g per serve)

Cooking instructions

  1. Dice sweet potato into 2cm pieces, place on a lined oven tray and spray with a little oil and bake in a 180C oven for about 20-25 minutes or until cooked through.
  2. Meanwhile, place chicken tenderloins in a bowl with the tandoori paste and mix to coat, then refrigerate. Place spinach leaves in a large salad bowl and toss with sliced onion, tomatoes, chickpeas and cooled sweet potato.
  3. Spray a non-stick pan with oil and cook marinated chicken tenderloins, turning after about 3-4 minutes until cooked through.
  4. Serve on top of the salad with tzatziki
Tandoori Chicken, Chickpea and Spinach Salad with Tzatziki

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