Sweet and Spicy Tandoori Chicken & Orange Salad For Your July 4th Cookout

Chicken Salad is everyone's favorite. So today, we are sharing a recipe for a delicious Chicken Salad. Made with our Tandoori Marinade, this somewhat spicy chicken salad along with veggies and orange is a sure winner at your July 4th cookout (the leftovers are tastier). There are a few steps to this recipe, and in the end, it all comes together beautifully.


Tandoori Chicken:

1 lb chicken breasts, chopped in 2-inch cubes

1 teaspoon sea salt

1/2 cup Rupen's Tandoori Marinade

1 Tablespoon olive oil



10 asparagus, chop off the bottom 3 inches, and cut the asparagus in 2 inch pieces

1/4 teaspoon sea salt

1 teaspoon olive oil


Orange Vinaigrette:

1/4 cup olive oil

2 oranges


2 cups pinto beans

1/2 cup chopped cilantro



Tandoori Chicken:

In a medium-size mixing bowl, add chicken, salt, oil, and marinade. Mix.

Skewer chicken on 3 mini-skewers and grill. Follow manufacturer's instructions.

If you are cooking chicken on an iron skillet (like we did), then, over medium heat, place chicken skewers on a seasoned iron skillet—Cook for 7 minutes.

Carefully flip the chicken pieces using a pair of tongs, and cook for 5 minutes.

Remove from the skillet and set aside to cool.


Once you have wiped off chicken drippings in the same skillet, add oil, asparagus, and sea salt. Toss. Cook for 6 minutes.

Remove and set aside to cool.

Orange Vinaigrette:

In a small bowl, add orange zest and olive oil, whisk for a minute. This is your vinaigrette.


Make sure all the ingredients are room temperature.

Add the vinaigrette to a mixing bowl. Add beans, asparagus, and chicken. Gently toss.

Cover and refrigerate for a couple of hours.

Right before serving, garnish with orange segments and cilantro. 

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