February Recipes

Tandoori Chicken with Spicy Melon Salad

Tandoori Chicken Spicy Melon Salad
Hands On:
30 minutes
Total Time:
55 minutes


  • 2 tsp lime zest, divided
  • ½ cup fresh lime juice, divided
  • ¼ cup Hy-Vee vegetable oil
  • ¼ cup Hy-Vee plain Greek yogurt
  • 3 tbsp salt-free tandoori spice blend, such as Morton or Basset
  • 3 tbsp fresh ginger root, peeled and chopped
  • 3 clove(s) garlic, minced
  • Hy-Vee salt, to taste
  • 4 (6-oz.) Hy-Vee True boneless, skinless chicken breasts
  • 2 cups Hy-Vee Short Cuts honeydew melon, cut into ¼-in. pieces
  • 2 cups Hy-Vee Short Cuts cantaloupe, cut into ¼-in. pieces
  • 1 cup English cucumber, peeled and cut into ¼-in. pieces
  • 1 cup Hy-Vee Short Cuts chopped red onions
  • 1 large jalapeño pepper, seeded and sliced
  • 3 tbsp fresh parsley, finely chopped; plus additional for garnish
  • 1 tbsp Hy-Vee honey
  • Lime wedges, for serving
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Stir together 1 teaspoon lime zest, ¼ cup lime juice, oil, yogurt, tandoori spice, ginger, and garlic in a small bowl. Season with salt.
Place chicken in large resealable plastic bag. Pour yogurt mixture over chicken; seal bag. Turn bag to evenly coat chicken with yogurt mixture. Marinate in refrigerator 1 hour or overnight, turning bag occasionally.
For salad, combine honeydew, cantaloupe, cucumber, red onions, jalapeño, 3 tablespoons parsley, honey, and remaining 1 teaspoon lime zest, and ¼ cup lime juice. Cover and refrigerate 1 hour or overnight.
Preheat oven to 425°. Line a large rimmed baking pan with foil. Place wire rack in pan; lightly spray rack with nonstick spray.
Remove chicken from marinade; discard marinade. Place chicken on prepared rack in pan. Bake 20 to 25 minutes or until the chicken reaches 165°, turning once halfway through.
To serve, top chicken with melon salsa. Garnish with additional parsley and serve with lime wedges, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 125mg 42%
Sodium: 120mg 5%
Total Carbohydrate: 34g 12%
Dietary Fiber: 4g 14%
Sugars: 26g 52%
Protein: 42g 84%

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