Chicken Tikka Salad
You need to be a little organised with this recipe as its best to marinate the chicken overnight. It will be a lot tastier that way. But you will be rewarded with a tasty dish with the satisfying crunch and clean taste of the Cos lettuce with the tangy flavour of the chicken. If you are camping remotely there is an option to use Paprika and Curry powder instead of the Tikka paste.
This is ideal to pack in a plastic container and take on the road while exploring for the day.
Chicken Tikka Salad
Ingredients
- 2 skinless Chicken Breasts cut into 2 cm chunks
- 2 tbsp Greek Yoghurt
- 1 tbsp Tikka Curry Paste paste not cook in sauce
- 1 tbsp Coconut Oil
- 2 small Cos Lettuces trimmed and sliced
- 2 medium Tomatoes roughly chopped
- 1/2 small Red Onion peeled & finely chopped
Instructions
- Place the yoghurt and Tikka paste in a bowl and mix well. Add the cut chicken and stir, making sure the chicken is well coated. Put in an airtight container and leave in the fridge to marinate.
- Place the oil in a non-stick frying pan over a medium-high heat. Add the chicken mix and fry for around 8 minutes, turning regularly until cooked through.
- Divide the lettuce between 2 serving plates.
- Mix the tomato and onion in a small bowl, season with salt and pepper then sprinkle over the lettuce.
- Arrange the chicken tikka piece son top and serve with a wedge of lemon or with Minty Yoghurt Raita.
Notes
Marinate the chicken overnight for more flavour.
If Tikka Paste is not available use 1tsp Smoked Paprika and 2tsp medium Curry Powder instead.