Name: Chicken Tikka Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Chicken Breast, cut into bite-sized pieces; 2 tbsp Indian-Style Yogurt, thick, for marinade; 1 tbsp Chicken Tikka Masala, or tandoori masala; 2 cup Lettuce, iceberg or romaine, roughly torn; ½ cup Cucumber, sliced; ½ cup Cherry Tomatoes, halved; ½ Onion, thinly sliced into rings; 2 tbsp Mint Leaves, chopped, for dressing; 3 tbsp Indian-Style Yogurt, whisked, for dressing; 1 tbsp Lemon Juice, for dressing; 1 tbsp Olive Oil, for grilling; ½ tsp Salt, to taste

55 mintotal

25 min hands-on30 min hands-off

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Marinate the chicken pieces with the thick curd, tikka masala, and a pinch of salt. Let it rest for 15-30 minutes.
15–30 min
Heat olive oil in a grill pan or regular skillet on medium-high heat.
Cook the chicken pieces until they are cooked through and have charred, brown spots (about 8-10 minutes). Remove and let them cool slightly.
8–10 min
Prepare the dressing: In a small bowl, whisk together the curd, chopped mint leaves, lemon juice, and a pinch of salt.
In a large salad bowl, assemble the bed of torn lettuce, cucumber slices, cherry tomatoes, and red onion rings.
Top the vegetables with the warm, grilled chicken tikka pieces.
Drizzle the mint-yogurt dressing over the salad just before serving. Toss gently.

How to tell it's done

Crisp greens and juicy tomatoes contrasted with warm, smoky, tender chicken.

Getting it right

Tip

Adding the hot chicken directly to the lettuce will wilt the greens. Let the chicken cool for 3 minutes before assembling.

What to serve it with

A complete dinner on its own.

Common mistakes

The lettuce wilts under the chicken.: Let the tikka cool for a few minutes before it goes on the leaves. Chicken straight off the pan steams whatever it lands on, and a lettuce base cannot recover from it.

Storing and reheating

Undressed components keep two days in the fridge separately. The mint-yogurt dressing keeps three days. Once assembled it is finished within the hour, so build only what will be eaten.

Chatpata Chana Dal Salad

Chana dal salad soaks the dal rather than cooking it, so it stays firm against the vegetables.

2 hr 20 minvegan

Goan Prawn & Tender Coconut Salad

Prawn and tender coconut salad pairs cooked prawns with soft coconut flesh, a Goan coastal dish.

20 minpescatarian

Guava & Pomegranate Chaat Salad

Guava and pomegranate chaat dresses the fruit with chaat masala and mint.

10 minvegetarian

Gujarati Farsan & Sprout Chaat

Farsan and sprout chaat tops raw sprouts with Gujarati fried mixture just before eating.

10 minvegetarian

Gujarati Kobi Gajar Nu Kachumber

Kobi gajar nu kachumber shreds cabbage and carrot fine and dresses them with lemon and green chilli.

12 minvegan

Indian Raw Papaya Salad

Raw papaya salad shreds green papaya and dresses it with peanuts and lemon.

15 minvegan

Ingredients