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Chicken Tikka Salad Bowl

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salads
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the chicken tikka
  • 500 g boneless, skinless chicken breast, cut into cubes
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika or Kashmiri chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • 1 tablespoon oil
  • For the salad bowl
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro or mint, chopped
  • For the dressing
  • 1/4 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste

Instructions
 

  • Step 1: In a bowl, combine yogurt, lemon juice, ginger-garlic paste, spices, salt, and oil. Add the chicken cubes and mix well to coat. Let marinate for at least 15 minutes.
  • Step 2: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, turning occasionally, until cooked through and lightly charred.
  • Step 3: While the chicken cooks, prepare the salad by arranging mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  • Step 4: In a small bowl, whisk together yogurt, olive oil, lemon juice, salt, and black pepper to make the dressing.
  • Step 5: Once cooked, remove the chicken from the pan and let it rest for a few minutes.
  • Step 6: Add the warm chicken tikka to the salad bowl.
  • Step 7: Drizzle the dressing over the salad and toss gently to combine.
  • Step 8: Garnish with fresh cilantro or mint before serving.