Chicken tikka salad

On the table in 15 minutes, this Indian-inspired chicken salad is a great addition to your weekly dinner rotation. It’s packed with chickpeas, marinated chicken breast and drizzled with a tasty yoghurt mixture.

4

5m

10m

Ingredients

  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 1 tbs tikka curry paste
  • 1 tbs olive oil
  • 60g pkt Coles Australian Baby Spinach
  • 1 spring onion, thinly sliced
  • 1 carrot, peeled, cut into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 400g can chickpeas, rinsed, drained
  • 1/4 cup (70g) Greek-style yoghurt
  • 1 tbs mango chutney
  • 1/4 tsp ground turmeric

Method

STEP 1

Combine chicken, curry paste and oil in a medium glass or ceramic dish.

STEP 2

Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 mins to rest. Thickly slice.

STEP 3

Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Combine the yoghurt, chutney, turmeric and 2 tbs warm water in a small bowl. Season. Drizzle salad with half the yoghurt mixture and gently toss to combine.

STEP 4

Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.