Veg Chicken Tikka Salad Recipe

Name: Veg Chicken Tikka Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Salad:; 1 tbsp vegetable oil; 1 bag Morning Star Farms Chicken Strips (marinated with 1 tsp salt, 1/2 tsp cumin, 1/2 tsp coriander, 2 tbsp oil); 1 cup plain yogurt; 1 tbsp minced or grated fresh ginger; 1 tsp sugar; 2 med garlic cloves mixed; 1/4 cup panko bread crumbs; 1 head romaine lettuce, washed and torn into bite-sized pieces; 2 small tomatoes, diced; 6 scallions, sliced into thin rounds; 1/2 cup fried noodles; For the Cilantro-Cumin Dressing; 3/4 cup fresh cilantro, tightly packed; 1/2 cup lemon juice; 3/4 cup vegetable oil; 1 tsp ground roasted cumin; 1/2 tsp black pepper; 1/2 tsp salt

Servings: persons

For Salad:
1 tbsp vegetable oil
1 bag Morning Star Farms Chicken Strips (marinated with 1 tsp salt, 1/2 tsp cumin, 1/2 tsp coriander, 2 tbsp oil)
1 cup plain yogurt
1 tbsp minced or grated fresh ginger
1 tsp sugar
2 med garlic cloves mixed
1/4 cup panko bread crumbs
1 head romaine lettuce, washed and torn into bite-sized pieces
2 small tomatoes, diced
6 scallions, sliced into thin rounds
1/2 cup fried noodles
For the Cilantro-Cumin Dressing
3/4 cup fresh cilantro, tightly packed
1/2 cup lemon juice
3/4 cup vegetable oil
1 tsp ground roasted cumin
1/2 tsp black pepper
1/2 tsp salt

1
Dressing:
2
In a blender, puree the cilantro and lemon juice. Slowly drizzle in oil. Add seasonings and blend again for 30-45 seconds. Should have 1 1/2 cups of dressing. Use 1/2 cup for salad and refrigerate the rest.
3
Chicken Tikka:
4
In a large bowl, whisk together yogurt, ginger, sugar, garlic and bread crumbs. Heat the broiler. Line a rimmed baking sheet with aluminum foil. Dip the marinated chicken into the yogurt mixture (thick layer of yogurt) and arrange on the aluminum foil. Discard the excess yogurt mixture. Broil the chicken until the exterior is lightly charred in spots, 10-18 mins, flipping the chicken pieces halfway thru the cooking. Let chicken cool while preparing the rest of the salad.
5
Salad:
6
Place lettuce, tomatoes and scallions in a large salad bowl. Add the warm chicken. Pour the dressing and toss well to combine. Sprinkle with fried noodles and serve.

783

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 19 ingredients. The key ingredients include: For Salad:, 1 tbsp vegetable oil, 1 bag Morning Star Farms Chicken Strips (marinated with 1 tsp salt, 1/2 tsp cumin, 1/2 tsp coriander, 2 tbsp oil), 1 cup plain yogurt, and more.

Yes, Veg 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.

Veg Chicken Tikka Salad

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