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.
Ingredients
Marinade
- 1 ½ tablespoon Tandoori Masala
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- ¾ teaspoon Red Chilli Powder
- 1 tablespoon Lemon Juice
- 5 tablespoon Greek Yoghurt
- 1 teaspoon Salt
- 500 g Chicken Breast Skinless and cut into chunks
Salad
- ½ Cucumber Cut into thin half moons or shaved using a veg peeler
- ¼ White Cabbage Shredded
- 2 tablespoon Pomegranate Arils
- Pinch Sesame Seeds
Pickled Onions
- 1 large Red Onion
- ½ Lemon Juice only
- Pinch Salt
- ¼ teaspoon Cumin Seeds Lightly crushed
Other
- ½ cup Leftover Rice
Instructions
Make the Marinade
- Whisk all the ingredients for the marinade 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.
Pickled Onions
- Place the Onions in a bowl with Lemon Juice and Salt. Place in the fridge for 2 hours. Add rushed cumin on top just before serving.
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!
Notes
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.Nutrition
Calories: 235kcalCarbohydrates: 17gProtein: 31gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 81mgSodium: 827mgPotassium: 733mgFiber: 3gSugar: 6gVitamin A: 435IUVitamin C: 36mgCalcium: 79mgIron: 1mg
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