Recipe: Chicken Tikka Salad

Sometimes you just want something light for dinner, especially when the weather is so warm, but the thought of a salad can be depressing. This is where you need to up your game and inject some funky flavours and textures into your salad to make it exciting and exotic. This is a great weeknight recipe as it can be ready in around 15 minutes and is easy to eat in front of the TV should you want to.

Serves 2

What you need:

  • 2 chicken breasts, cut into bitesized pieces
  • 3 tbsp natural yogurt
  • 1 tbsp tikka seasoning
  • 1 garlic clove, minced
  • juice from half a lemon
  • 1/2 tsp mint sauce
  • 1 pepper, cut into bitesized pieces
  • 1 red onion, cut into chunks
  • 1 tbsp olive oil
  • 4 handfuls of mixed salad leaves
  • a few slices of cucumber
  • 2 spring onions, finely sliced
  • 2 ready to eat poppadoms

What you do:

  1. Put your chicken breasts into a bowl along with one tablespoon of yogurt, a good squeeze of lemon, the garlic, the tikka seasoning and some salt. Stir well and leave this to marinate for as long as you have. 10 minutes is better than nothing but overnight is best.
  2. Mix together the remaining two tablespoons of yogurt with another squeeze of lemon, the mint sauce and some salt and leave this to one side to drizzle on the salad later.
  3. Heat up the oil in a frying pan and add in the pepper and onions, tossing regularly and cooking until they start to char. Remove these from the pan and set aside.
  4. In the same pan, cook the chicken pieces, turning regularly and scraping any marinade from the pan to coat the chicken. Let the chicken catch slightly to give a lovely flavour.
  5. To assemble, put 2 handfuls of salad leaves into each waiting bowl then top with some cucumber. Sprinkle over the warm peppers and onions then add the chicken slices. Drizzle over some of the mint yogurt sauce then top with a crushed poppadom each and a sprinkling of spring onion before finishing with a little more sauce if you like.

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Enjoy!

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