Easy Chicken Tikka Salad Bowl With Rice

This is the best Easy Chicken Tikka Salad Bowl With Rice recipe! Featuring marinaded chicken tikka,  pomegranate, cabbage, cucumber, pickled red onions, leftover rice and a spicy yoghurt dressing. You can enjoy this amazing salad all on its own as a filling and healthy meal in a large serving bowl or serve alongside Naan for a hearty dinner.

Easy Chicken Tikka Salad Bowl With Rice

It turns out that many of you enjoy these healthier recipes as much as I do and this is my favourite healthy meal. What’s better than a fresh, chicken tikka salad that is packed full of flavour!

This recipe is a great example that eating healthy truly can be delicious.

This salad is FILLING! It won't leave you hungry, that’s for sure. It’s packed with delicious ingredients and hearty, tender chicken tikka pieces.

I have a feeling you’ll be adding it to your weekly lunch rotation. 

I use marinaded chunks of boneless chicken breast in this recipe. You can of course use boneless chicken thighs but the cooking time is longer. There are other options listed below too!

Ingredients Needed

This salad is packed with goodness! It’s a great all-in-one type of meal. Here is what you will need and potential substitutions:

For the Marinade:

Lemon juice – Fresh Lemon Juice adds so much flavour. I add it to many marinades.

Oil – Sunflower, Olive, Peanut, Safflower, Avocado, or Vegetable oils will also work.

Red Chilli Powder – You can use chilli flakes or cayenne pepper instead.

Garlic Paste - You can use Garlic Granules or fresh Garlic instead. Around 6 - 8 Garlic Cloves.

Ginger Paste - Or 1 inch fresh Ginger, crushed.

Tandoori Masala Powder - You can also use curry pastes instead like tandoori or tikka paste.

If you prefer to make you own, add 1 tablespoon Kashmiri Chilli Powder, ¼ teaspoon Garam Masala, 1 teaspoon ground Coriander, 1 teaspoon Cumin Powder, ½ teaspoon ground Cinnamon, 1 tablespoon Kasuri Methi (Dry Fenugreek), ½ teaspoon Saffron Strands ground to a powder.

Or mix it up and try a ready made powder this time, a homemade marinade another time and a paste next time!

Red Food Colour - This is optional. I like the colour it adds.

Salt - Adding a pinch, balances the flavours.

Sugar - A pinch adds balance.

Chicken – I used chicken breasts for this recipe. You can also use Boneless, Skinless Chicken Thighs.

For the Salad:

Use any Salad Vegetables you like. This is what I use:

Cucumber – Use a Vegetable peeler to create beautiful long ribbons or cut into ½ moons. You can use mini Lebanese Cucumbers if you like.

Pomegranate – These add texture and pops of flavour throughout. 

White Cabbage – Add crunch!

Red Onions – Cut into thin slices. Pickling these in Lemon whilst the chicken is marinading and then adding them to the chicken adds lovely flavour. I also add coarsely crushed cumin seeds and salt.

Sesame Seeds - These are optional. Add a scattering of white and black sesame seeds.

Rice - Any leftover Rice can be added to the bowl to make it more substantial.

For the Dressing:

Greek Yoghurt - Yoghurt is served alongside many Indian recipes to provide coolness. 

Ginger - Adds flavour and heat.

Coriander Leaves - And Stems.

Spring Onions - I learnt this from my Mother in Law and now add it to all my green chutneys or dressings. It adds a lovely subtle onion flavour.

Mint Leaves - Adds freshness.

Green Chillies - Just 1 to add heat. You can remove the seeds you prefer.

Cumin Seeds - To add smoky earthiness.

Salt - Just a pinch.

How to Make Easy Chicken Tikka Salad Bowl With Rice

Make the Marinade

Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar.

Pour over the Chicken and marinade for 30 minutes to 2 hours.

Mix the Salad

Add all the salad ingredients to a large bowl along with the dressing.

Make the Dressing

Combine all the ingredients aside from the Cumin Seeds for the marinade in a blender and blend till combined. Add Cumin Seeds.

Cook the Chicken 

Place wire rack onto a tray lined with foil.

Place Chicken on wire rack and place under the grill. Cook for 15 - 18 minutes turning regularly till cooked.

Or cook in a frying pan/griddle pan for the same amount of time.

At this point you can add leftover marinade to a frying pan and cook on medium heat till reduced for around 3 - 5 minutes the pour over the chicken. Don't cook it over high heat! It will reduce too fast and burn.

Assemble

Add salad to a large bowl, add rice if using, place chicken on top, then pour over dressing. Serve with grilled Lemon Wedges so you can squeeze over a little whilst enjoying!

Serve whilst hot or at room temperature.

What Type of Chicken Should I Use?

You have 4 options here:

Use a pre-cooked rotisserie chicken.

Marinaded Boneless, Skinless Chicken Breast

Marinaded Boneless, Skinless Chicken Thighs.

Leftover Chicken Tikka

All 4 work really well.

Variations 

This easy chicken tikka salad bowl with rice is very versatile! You can add any of your favourite flavours to make it your own. I sometimes add Garlic Sauce or Sour Cream.

Give these ideas a try:

• Baby Spinach Leaves
• Avocado
• Instant ramen noodles crushed with a rolling pin
• Mixed toasted Seeds
• Roasted Cashews
• Red or Yellow Bell Peppers
• Crumbled Feta
• Add your favourite dressing such as Peri Peri or you could even try a different vinaigrette such as one made up of honey, red wine vinegar, mustard, garlic, oil, lemon, salt and pepper. 

What to serve with Chicken Salad

This salad is a whole meal in itself but if you don't want to serve it with leftover rice, serve inside Naan, a Wrap, a Chapatti or a Taco.

Can I make this Salad ahead?

If you want to make this salad for Meal Prep or a couple of days ahead, store everything seperately.

Take the dressing out of the fridge about half an hour before you need it so it comes to room temperature. This isn’t essential but it helps the sauce to mix in with the chicken properly.

Leftovers

If you have leftovers, the veggies will get soggy so it is best to either consume it all in one day or store everything separately if you are unlikely to be able to have it all in one day.

Everything stored in airtight containers will last up to for up to 5 days.

Here it is without food colouring and a different Salad:

More Delicious Salad Recipes to try:

Easy Rotisserie Chicken Salad Recipe

Lemon and Herb Chicken Salad

Indian Chicken Salad with Avocado Green Chutney Dressing

Khloe Kardashians Chinese Chicken Salad - Health Nut CopyCat

Indian Spiced Chicken Salad

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