Chicken Tikka Salad
Recipe: #30951
November 19, 2018
Categories: Salads, Main Dish Salad, Chicken, Tomato, Cucumber, Picnic, Potluck, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.