Chicken Chaat Salad
30 min

Chicken Chaat Salad

Back in 2001, we opened Indika with this salad, and it was an instant success. To satisfy my chaat cravings, I ate it for lunch for three weeks straight. The sweet, spicy, tangy flavors paired with greens made it a satisfying, substantial salad. We served it at Pondicheri in New York City; our landlord would come in for it regularly and declared it the best chicken salad in the city. Feel free to replace the papdi with potato chips or tortilla chips or leave it out entirely. For a vegetarian version, replace the chicken with avocado. 

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Cook Time

30 Minutes



To make Black Pepper Roasted Chicken:
Step 1
Separate 2 chicken breasts and marinate in a mixture of ½ cup plain yogurt, 6 sliced garlic cloves, 1 teaspoon freshly ground black pepper, 1 teaspoon sea salt, and a generous drizzle of olive oil.
Step 2
Set the chicken on a baking pan and roast in a 400°F oven for 8 to 10 minutes, then turn the oven off. (The chicken should be golden in color, and will continue cooking with residual heat, to help prevent it from overcooking.) Sprinkle on another 2 teaspoons black pepper, concentrating it toward the center of each breast and avoiding the sides. Leave the chicken in the oven for another 5 to 7 minutes until golden brown, to finish cooking.
To assemble salad:
Step 1
On a shallow bowl or platter, layer the greens with the chicken, papdi, black channa, and mango, alternately drizzling with the cumin yogurt, cilantro chutney, and tamarind chutney.
Step 2
Finish with the red chile powder and cumin and enjoy immediately.

Black Pepper Roasted Chicken

2 chicken breast

6 garlic cloves, sliced

3 teaspoon fresh ground black pepper

1 teaspoon sea salt

Olive oil for drizzling

For salad:

Leaves from 1 head romaine lettuce or 2 heads Belgian or curly endive 

2 black pepper roasted chicken breast, chilled and sliced into strips 

1 cup papdi 

1 cup black channa

1 ripe but firm mango, peeled and cut into long, thin strips 

1 cup cumin yogurt

1⁄2 cup cilantro chutney 

1⁄2 cup tamarind chutney

Pinch of red chile powder 

Pinch of ground cumin 

30 min

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