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Grilled Turkey Tandoori Salad with Creamy Curry Dressing|Craving Something Healthy

Grilled Tandoori Turkey Salad with Creamy Curry Dressing

Prep Time 30 minutes
Servings 2 large dinner salads


  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 teaspoon Garam masala
  • 1 teaspoon curry powder
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1 tablespoon prepared mango chutney
  • 1/2 pound boneless, skinless turkey thighs
  • 1 cup cooked freekeh or other whole grain (brown rice, farro, etc), prepared according to package directions
  • 1 medium fresh mango peeled and cut into 1-inch diced pieces
  • 1/2 cup red grapes sliced in half
  • 1 medium cucumber peeled, seeded, and cut into 1-inch diced pieces
  • 2 cups baby salad greens
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup shredded unsweetened coconut


  • 2 tablespoons minced red onion
  • 2 tablespoons prepared mango chutney
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon curry powder
  • 4 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 4 tablespoons plain nonfat Greek yogurt
  • 2 tablespoons mayonnaise


  • Mix the first 6 ingredients together in a measuring cup and pour the marinade into a bowl that is large enough to hold the turkey pieces.
  • Add the turkey thighs and turn so that both sides are coated with the yogurt marinade.
  • Cover and refrigerate for at least 2 hours, or overnight.

For the Dressing:

  • Combine all of the dressing ingredients in the bowl of a food processor, or in a blender. Puree until smooth. Refrigerate the dressing until ready to use.

For the Salad:

  • Preheat the grill to medium-high heat.
  • Grill the turkey until it is cooked through, about 5-7 minutes per side, depending on the thickness of the meat. A meat thermometer should register 170-175 degrees.
  • Remove the cooked meat from the grill, and let it sit for 10 minutes. At this point, you can slice it to use immediately, or refrigerate it if you will make the salad later in the day.
  • Combine the whole grains, mangos, grapes, cucumbers, salad greens, and cilantro leaves in a large mixing bowl and toss to combine.
  • Top with the sliced turkey thighs, and as much dressing as desired. Toss well to coat with the dressing.
  • Sprinkle shredded coconut on top of the salad, and serve immediately.


Keep any leftover dressing in the refrigerator. You may substitute turkey breast for the thighs if preferred.