Chicken Tikka Salad Recipe

Name: Chicken Tikka Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Greek yogurt; salt to taste; 1/2 teaspoon pure red chile powder, or paprika, for color; 1 teaspoon ground cumin; 1/2 -inch piece fresh ginger, peeled and pounded into a paste; 2 garlic cloves, peeled and pounded into a paste; 1 tablespoon vegetable oil; 3/4 teaspoon chaat masala; 1 1/2 teaspoon lemon juice, or to taste; 2 good pinches dry fenugreek leaves, crushed in your hand; 3/4 teaspoon garam masala; 1/2 teaspoon white wine vinegar; 1- 1 1/2 tablespoon lemon juice; 1 very small garlic clove, peeled; 2 tablspoons pistachios, skinned if possible; 2 1/2 tablespoons vegetable oil; salt to taste; 1/2 teaspoon freshly ground black pepper; 1 small pinch sugar; 2 boneless chicken breasts, skinned, pricked with a fork, and slashed across the thicker part on the top surface; 1 tablespoon melted butter or vegetable oil; 6 ounces mixed salad leaves; small handful fresh mint leaves; 20 pistachios, skinned if possible; 8-10 cherry tomatoes, halved or quartered; small handful thin green beans, blanched for 2 minutes

Servings: persons

1/3 cup Greek yogurt
salt to taste
1/2 teaspoon pure red chile powder, or paprika, for color
1 teaspoon ground cumin
1/2 -inch piece fresh ginger, peeled and pounded into a paste
2 garlic cloves, peeled and pounded into a paste
1 tablespoon vegetable oil
3/4 teaspoon chaat masala
1 1/2 teaspoon lemon juice, or to taste
2 good pinches dry fenugreek leaves, crushed in your hand
3/4 teaspoon garam masala
1/2 teaspoon white wine vinegar
1- 1 1/2 tablespoon lemon juice
1 very small garlic clove, peeled
2 tablspoons pistachios, skinned if possible
2 1/2 tablespoons vegetable oil
salt to taste
1/2 teaspoon freshly ground black pepper
1 small pinch sugar
2 boneless chicken breasts, skinned, pricked with a fork, and slashed across the thicker part on the top surface
1 tablespoon melted butter or vegetable oil
6 ounces mixed salad leaves
small handful fresh mint leaves
20 pistachios, skinned if possible
8-10 cherry tomatoes, halved or quartered
small handful thin green beans, blanched for 2 minutes

1
Whiz together the ingredients for the marinade.
2
Transfer to a nonmetallic dish, add the chicken, cover with plastic wrap and leave to marinate in the fridge for as long as possible this is your chance to get the flavors into the chicken.
3
Bring back to room temperature before continuing.
4
Preheat the broiler.
5
Place the broiler rack on the highest shelf, as close to the grill as possible.
6
Once hot, place the chicken on it and grill for 12 minutes, turning half-way through the cooking time.
7
Baste with butter 2 minutes before the cooking time is up.
8
Meanwhile, prepare the dressing.
9
Using a blender, make a paste of all the ingredients with 2 tablespoons of water.
10
Taste and adjust the seasoning.
11
To serve, toss the salad ingredients in the dressing, pile on a plate, slice the chicken at an angle and place on top.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/3 cup Greek yogurt, salt to taste, 1/2 teaspoon pure red chile powder, or paprika, for color, 1 teaspoon ground cumin, and more.

Yes, Chicken Tikka Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Tikka Salad

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