Your six ingredients are:
Chicken | Tikka Paste | Carrots | Wholemeal Pitta | Salad Leaves | Red Onions
I love tikka chicken; it’s one of those things I always order as a starter in an Indian restaurant. When chicken is cooked in tikka paste, it not only becomes wonderfully pungent but also crispy and caramelised too. It’s perfect for a salad as you can eat it hot or cold and this Chicken Tikka Salad recipe takes a standard chicken salad into a whole other world.
You can use any type of salad leaves that you want, although I fear the humble iceberg lettuce would be rather overpowered. Instead, try to choose something with a bit of bite and peppery flavour. Here, I’ve drizzled Greek yoghurt and mango chutney over the top (both slightly watered down to get the runny consistency), but if you were taking this as a packed lunch I suggest you transport the sauces separately and drizzle just before you eat. Don’t forget a fork – it’s a messy one!
If you want to follow the whole recipe and cook your own tikka chicken, it really is as simple as rubbing 2-3tbsp. tikka paste over the raw bird before roasting it as normal (about 90 minutes on 180°C for a large bird). If, however, time is tight or you want to make this a no-cook dish, then simply buy ready-prepared cooked tikka chicken and start the instructions at step #2.
Chicken Tikka Salad
- June 27, 2018
- 6 people Servings
- 1 hr 30 min
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- For the chicken
- 1 large, whole, ready-to-roast chicken
- 2-3 tbsp. tikka curry paste (or buy ready-roasted tikka chicken from the deli)
- For the salad
- 2 large carrots, peeled
- 2 small, wholemeal pitta breads
- 1 small bag of mixed salad leaves
- 2 large red onions, sliced finely
- To Serve (Optional)
- Mango chutney and Greek yogurt
- Step 1
- If roasting the chicken yourself Preheat the oven to 180°C. Using your hands, rub the whole raw chicken with the tikka curry paste, making sure to get it into all the little nooks and creases. Roast the chicken for about 90 minutes (or as per packet instructions). Take care to wash your hands carefully after handling – raw chicken can be dangerous.
- Step 2
- If using pre-cooked chicken You can either serve this salad hot, or wait for the chicken to cool. Either way, once it’s cooked thoroughly, pull the chicken apart into large chunks using your hands. There is no need to properly carve the meat or slice it elegantly – we’re going for a rustic salad here!
- Step 3
- Using a standard vegetable peeler, peel long strips from your carrots until they are both used up. Then, tear the pitta breads into strips with your hands. If you’re serving this as a warm salad, you can toast the pitta first too, if you like.
- Step 4
- Grab a large plate or platter and spread out the salad leaves. Next, scatter over the carrot shavings, sliced onions and pitta-bread strips. Finally, place the torn chicken on top, spread out nicely so that every person gets a good helping. You can drizzle over some yoghurt and mango chutney now too, if you like, or serve them alongside for dipping.
- Step 5
- Take the platter to the table and allow everyone to help themselves! This is also a great salad to take in a lunchbox and is perfect as a no-cook supper, too.
- If you want this to be a no-cook supper then you can buy a ready-roasted whole tikka chicken in lots of supermarkets, or just slices of tikka chicken from the deli counter. Then the entire recipe should take you just 10 minutes.
- Water down the yoghurt and mango chutney slightly if you want to drizzle some on top – it’ll help with the runny consistency.
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