Chicken tikka salad
4
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 2 • Difficulty: Easy
Cook up our flavour-packed recipe and spice up your salad.
Ingredients
Chicken breast, skinless, raw
2 medium, 2 x 160g, cut into thin strips
Fat Free Natural Yogurt
240 g, Greek
Root Ginger
1 inch slice(s), peeled and finely grated
Garlic
1 clove(s), crushed
Lime
½ medium, zest of 1/2 lime
Lime Juice, Fresh
15 ml
Coriander, fresh
½ tablespoon(s), chopped
Garam Masala
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Chilli Powder
½ teaspoon(s), level, Hot
Paprika
1½ teaspoon(s), level
Carrots, raw
1 medium, grated
Chilli, green or red
1 individual, deseeded and finely chopped
Red onion
1 small, finely chopped
Salad leaves
75 g, mixed salad leaves
Fat Free Natural Yogurt
80 g, Greek
Lemon Juice, Fresh
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s), plus extra leaves to garnish
Mini naan
2 individual
Instructions
1
Put the chicken in a bowl. Add the yogurt, ginger, garlic, lime zest and juice, coriander and spices, mix well and cover with cling film. Marinate in the fridge for at least 30 minutes.
2
Preheat the grill to high and cook the chicken on a foil-lined tray for 8 minutes, turning occasionally, until cooked through.
3
Meanwhile, make the salad. In a large bowl, toss together the carrot, chilli, onion and salad leaves. Combine the yogurt, lemon juice and coriander, for a dressing, then set aside.
4
Toast the naans until crisp. Divide the salad between plates and top with the chicken. Break up the toasted naan and scatter over. Garnish with the extra coriander and serve with the dressing.
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