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Blue Goose Chicken Salad with Tandoori Vinaigrette

  • August 22, 2016

This recipe was created by Blue Goose Ambassador Chef Devan Rajkumar and inspired by his recent travels #chefdevworldtour to places like Lima, Peru; Dubai and India.

Prep Time: 10 min | Cook Time 15min | Yield 4
Chef Devan Rajkumar @chefdevan


  • 2 Blue Goose boneless chicken breast
  • 2 tbsp tandoori masala
  • 1 cup yogurt
  • ½ cup chick peas, sprouted
  • ½ cup moong dal, sprouted
  • ½ cup tomato, diced
  • ½ cup cucumber diced
  • ½ cup mango, mall dice
  • ¼ cup shredded carrot
  • ¼ cup red onion slices
  • ¼ cup red seedless grapes, halved lengthwise
  • ¼ cup pomegranate seeds
  • 1 tbsp Italian parsley, finely chopped
  • 2 tsp dill, finely chopped
  • 2 tbsp sev, garnish
  • salt and pepper to taste
  • Tandoori Vinaigrette:

  • ½ cup vegetable oil
  • 1 tbsp lemon juice
  • 2 tsp tandoori masala
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • ½ tsp sea salt


If using a frying pan or grill pan to cook chicken cube chicken in 1” pieces, if cooking on the BBQ simply butterfly the chicken prior to marinating. Add tandoori masala to yogurt and marinate chicken overnight. To cook chicken, heat a grill pan on medium-high heat and brush with vegetable oil. Sear chicken on all sides until fully cooked and remove. If using the BBQ pre-heat to medium high heat and be sure to brush the grill with oil or non-stick spray prior to cooking chicken.

Combine ingredients for the salad and top with vinaigrette.