Chicken Tikka Salad

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (517.6 g)
  • Calories 568
  • Total Fat - 19.3 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 436.4 mg
  • Sodium - 858.8 mg
  • Total Carbohydrate - 50.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 13.7 g
  • Protein - 47.8 g
  • Calcium - 299.7 mg
  • Iron - 7.9 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.6 mg

Step 1

Combine 2 tblsps of the yoghurt, 1 tablespoon of the juice and paste in a large bowl. Add chicken and toss to coat and then set aside to marinate while preparing the salad.

Step 2

Cut cucumber in half lengthways and cut each half into thin slices and place in a large bowl with tomatoes, salad leaves and mint.

Step 3

Heat oil in a large, non-stick frying pan over a medium heat and add the chicken and cook for about 4 minutes on each side, or until cooked.

Step 4

Add chicken to salad and toss well to combine and season with salt and pepper.

Step 5

Combine remaining yoghurt and juice in a small jug and stir in the chutney.

Step 6

To serve, divide bread among serving plates and top with chicken salad and drizzle with yoghurt mixture.

Tips & Variations


No special items needed.

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