Chicken Tikka Salad
This healthy, filling salad comes with a chicken tikka twist and bags of flavour — it's the perfect salad for non-salad lovers! Plus, easy meal prep for a whole week's worth of nutritious lunches. *From The Hungry Hungry Husband and Jamie Oliver*
Servings 6
Calories 240kcal
Equipment
- blender/food processor
Ingredients
- 2 chicken breasts sliced in half length-ways
- 12 chestnut mushrooms cut into quarters
- 5 spring onions trimmed & finely sliced
- ½ chilli (red or green works fine) finely sliced
- 1 large tomato cut into sizeable chunks
- 1 lemon juice of
- large bunch coriander stalks only
- 200 g baby spinach
- ½ cucumber thinly sliced with a speed peeler; left in an air-tight container in the fridge
- 1 carrot thinly sliced with a speed peeler; left in an air-tight container in the fridge
- 30 g feta chopped into small cubes; left in an air-tight container in the fridge
- 4 tablespoons natural yoghurt plain, Greek, fat-free, or full-fat, whatever you fancy
- 1 tin green lentils Puy lentils work really well, too
- 2 heaped teaspoons tikka paste
- 1 heaped tablespoon mango chutney
- 1 heaped tablespoon cashew nuts whole
- 1 heaped teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon turmeric
- ½ tablespoon oil for frying
- splash red wine vinegar or white wine vinegar/apple cider vinegar work fine, too
- 3 mini naan breads ½ a naan per serving
- salt & pepper for seasoning
Instructions
Cook the chicken tikka & mushroom:
- Season the chicken pieces with salt & pepper and cover evenly with 2 heaped teaspoons tikka paste
- Cook the chicken & mushrooms in a griddle pan on a high heat (no oil needed) for around 10 minutes, flipping the chicken halfway, until cooked through, and then remove from the pan
- Slice the chicken into strips and transfer to an air-tight container with the mushrooms – leave in the fridge until needed
Make the lentil mix:
- Put a frying pan onto a medium heat with ½ tbsp of oil and, once hot, add mustard seeds & cumin seeds, followed by the spring onion, chilli, and tomato
- Drain the tin of lentils and tip them into the pan, along with a splash of red wine vinegar and a good grind of salt & pepper
- Simmer everything for a few minutes, squashing the tomato with the back of a wooden spoon, and turn off the heat once the liquid has reduced; transfer to an air-tight container when cool and leave in the fridge
Make the dressing:
- In your blender add the coriander stalks, lemon juice, yoghurt, mango chutney, cashew nuts & turmeric, and blitz until smooth (loosening with a little water if needed) – when done, transfer to an air-tight container and leave in the fridge
Cook naan bread:
- Preheat your grill to high, sprinkle the naan bread with a little water and pop it under the heat for 1 min each side
- When crunchy on the outside, slice into thin strips and set aside in an air-tight container (no need to refrigerate)
In the morning:
- Scatter a good handful of spinach into a tub or lunch box and then spoon portions of the chicken & mushrooms, lentil mix, salad ingredients, and some strips of naan bread on top
- Bring a little pot of dressing with you and drizzle this over the salad when you’re ready to eat
Notes
*tip* I like to cook the naan bread in the morning as they stay nice & crunchy that way, but if you’re tight on time prep these the day before
*hot option* leave the chicken & mushrooms separate when you take your lunch box to work, then put these in the microwave for about 2 minutes; once hot, combine with the rest of the salad and finish off with the dressing as usual