I know that chicken tikka salad isn’t the natural choice for this time of year but for me it just works because of its simplicity. I find that on the colder days, I prefer shorter stints in the kitchen and cannot be asked to stand around chopping and stirring. This is a simple dish that is marinaded for a couple of hours and then cooked in 15 minutes.
I love salads and when I first started this blog, I would make so many of them that the people around me assumed that that was what the blog would be about. Hmm..maybe I should have just stuck to chicken salads. It’s a pretty tight niche after all.
In indian cooking, our salads are usually served alongside a main course. There isn’t a set chicken salad like we see in other cuisines like chicken caesar, chicken cobb etc. That has never stopped me though. If I have leftover chicken and salad ingredients in, I will make a salad out of it. Mainly because they are so so filling but also they are pretty delicious too. Here are some chicken salads that I put together a couple of years ago.
Again as with a lot of the dishes I share, this is a versatile dish and you should absolutely change it up if you want. I haven’t made a dressing with this salad because I don’t think it needs it but if you do make one, I would suggest that you keep it light and simple. I’m thinking a simple lemon dressing or a yoghurt raita.
Tikka simply refers to a grilled chunk of meat or vegetable. I use marinaded chunks of boneless chicken breast in this recipe and I use a papaya tenderiser on it. This adds no flavour but it makes the meat really tender. Chicken breast has a reputation for being dry and this really helps with that. You can of course use boneless chicken thighs but the cooking time is longer.
As always, please let me know if you make this and feel free to message/comment below or via social media.
Chicken Tikka Salad
I know that chicken tikka salad isn't the natural choice for this time of year but for me it just works because of its simplicity. Tender Chicken marinated in yoghurt and spices, then cooked under the grill.
- 500 g Chicken Breast Skinless and cut into chunks
- 6 cloves Garlic Crushed
- 1 inch Ginger Crushed or grated
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder Adjust if this is too much for you
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tbsp Lemon Juice
- 1 tsp Garam Masala
- 5 tbsp Greek Yoghurt
- 1 tbsp Papaya tenderiser Optional
- Salt and Pepper
- 6 Wooden Skewers Pre soaked for 45 minutes
- Mixed Leaf Salad
Mariante chicken in all the ingredients above for 2 hours. Skip this step if you don't have the time.
Preheat grill. Add the chicken pieces to the skewers, then pop under the grill on a tray. Grill for 15 minutes, turning once.
Serve with salad. To use for meal prep, multiply the quantities, batch cook and divide between tubs for the week ahead with your choice of sides.