Chicken Tikka Salad With Cucumbers And Tomatoes

Name: Chicken Tikka Salad With Cucumbers And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken tikka; 11/2 tablespoon tandoori masala (any commercial brand is fine); 1/2 cup Green Yogurt; 1 teaspoon salt; 1/2 teaspoon red cayenne pepper; 1 pound boneless skinless chicken, cut into 2 inch pieces; For the salad; 1/2 cup French lentils; 2 medium sized seedless English cucumber; 3 medium sized tomatoes or 1 cup of grape tomatoes; 1 medium sized red onion; 1/2 cup chopped cilantro leaves; 2 limes; 1 teaspoon freshly ground pink salt (Himalayan); 1/4 cup Extra Virgin olive oil; Sliced Jallapenos (optional)

Servings: persons

For the chicken tikka
11/2 tablespoon tandoori masala (any commercial brand is fine)
1/2 cup Green Yogurt
1 teaspoon salt
1/2 teaspoon red cayenne pepper
1 pound boneless skinless chicken, cut into 2 inch pieces
For the salad
1/2 cup French lentils
2 medium sized seedless English cucumber
3 medium sized tomatoes or 1 cup of grape tomatoes
1 medium sized red onion
1/2 cup chopped cilantro leaves
2 limes
1 teaspoon freshly ground pink salt (Himalayan)
1/4 cup Extra Virgin olive oil
Sliced Jallapenos (optional)

1
Mix together the yogurt, tandoori masala, salt and red cayenne pepper with the chicken and marinate at room temperature for at least an hour.
2
In the meantime place the lentils in a pot with some water and cook for about 30 minutes until tender, drain and set aside.
3
Peel and slice the cucumber, the cucumbers should not be very thin. Cut the tomatoes into chunks of halve the grape tomatoes if that is what you are using.
4
Thinly slice the onions
5
Place the lentils, cucumbers, tomatoes, onions and cilantro in a mixing bowl and mix lightly.
6
Prepare a grill pan and add the chicken with the marinade and cook for about 10 minutes, until the chicken is cooked through and slightly crisped and charred at edges.
7
While the chicken is cooling, cut the limes or lemons and squeeze the juice in a small mixing bowl, removing any seeds as appropriate. Add in the salt and the olive oil and mix well.
8
Add the chicken to the rest of the mixed salad. Add in the dressing and mix well with a gentle hand.
9
Serve garnished with the jalapenos if using.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For the chicken tikka, 11/2 tablespoon tandoori masala (any commercial brand is fine), 1/2 cup Green Yogurt, 1 teaspoon salt, and more.

Yes, Chicken Tikka Salad With Cucumbers And Tomatoes 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.

That's it — enjoy your meal!