Chicken Tikka Salad
Created by ImPat on November 19, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #30951
Ingredients
- 200 grams yogurt (tub, natural)
- 2 tablespoons lemon juice
- 1/4 cup tikka paste
- 700 grams chicken tenderloins (12 chicken tenderloins specified)
- 1 cucumber (large Lebanese cucumber)
- 3 roma tomatoes, thickly sliced
- 150 grams mixed salad leaves
- 1/2 cup firmly packed fresh mint leaves
- 1 tablespoon olive oil
- 2 tablespoon chutney (mango chutney)
- 250 grams naan bread (packet garlic naan bread, warmed, quartered)
How to Make
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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.
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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.
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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.
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Step 4: Add chicken to salad and toss well to combine and season with salt and pepper.
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Step 5: Combine remaining yoghurt and juice in a small jug and stir in the chutney.
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Step 6: To serve, divide bread among serving plates and top with chicken salad and drizzle with yoghurt mixture.
Nutritional Facts
- 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