Photo of Chicken tikka salad by WW

Chicken tikka salad

Points® value
Total Time
32 min
20 min
12 min
Cook up our flavour-packed recipe and spice up your salad.


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


1 clove(s), crushed


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


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


  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.