Chicken Tikka Salad

Chicken Tikka Salad

The flavors and texture of the Indian-inspired chicken tikka salad are rich and well-balanced. This alteration is delicious and distinctive, and you will adore it. When it comes to the vegetables, this dish is simple to prepare and adapt. Indian spices are really appealing to me.Chicken Tikka Salad

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Why Prepare Tikka Salad with Chicken?

With juicy marinated chicken and a tikka masala vinaigrette, this salad has all the huge flavor of tikka masala but is lighter. This salad has amazing flavors! You will feel completely filled and satiated after eating this crisp, fresh salad. The family’s new favorite on an evening. You can personalize it with your preferred vegetables and there are countless topping alternatives.Chicken Tikka Salad

Ingredients Needed

For The Chicken Marinade

• Chicken Breast. For this dish, boneless, skinless chicken breasts work best, but if you prefer, you can also use chicken thighs.
• Tikka Paste or Sauce. The international aisle is where something is sold. Numerous brands and variations exist. I used this one, but feel free to use whatever you can find; Tikka simmer sauce is another option. I like that the paste has more taste because it is more concentrated.
• Yogurt. Yogurt that is full fat and plain works best. The yogurt’s probiotics keep the chicken soft. Additionally, a small amount is required for the Tikka Vinaigrette.
• Milk. This is a classic tikka masala component. It is used in this recipe to thin out the chicken’s marinade.
• Lemon. This helps to tenderize the chicken a little and adds a citrus balance.

For The Salad

• Romaine Lettuce. You can use any type of lettuce, but I like to use romaine since it’s crisp and really absorbs the dressing.
• Cherry Tomatoes. cherry or roma tomatoes, cut into slices, to garnish.
• Chickpeas. For convenience and speed, I use canned chickpeas. Rinse them thoroughly.
• Green or Red Bell Pepper. Although it’s not required, I always enjoy bell peppers with Indian food and I adore the crunch.
• Seasoning. Salt, pepper, cinnamon, and curry powder.
• Red Onion. This gives the salad some crunch and flavor.

Tikka Masala Vinaigrette

• Lemon.
• Olive Oil. The flavor is neutral.
• Cilantro. For taste and color, use fresh cilantro.
• Tikka Paste. Simmer sauce is also suitable.
• White Vinegar. for the flavor of the vinaigrette.
• Honey. Maple syrup can also be used. This unifies all of the flavors.
• Garlic. For the dressing’s aromatics, use fresh garlic.
• Yogurt.

Recipe Variations

• Tikka Pasta. If you are unable to locate Tikka paste or sauce, red curry paste will work. To make recipe dairy-free, you can also use red curry paste.
• Yogurt. If necessary, you can substitute sour cream for both the marinade and the vinaigrette.
• Romaine. Spinach or mixed greens will work. If necessary, you can serve this recipe over rice.
• Bell Peppers. For a spicy kick, you can add jalapeños or coarsely chop and bake an onion.

How To Make This Recipe

• Step One. Make sure all of the chicken cubes are the same size, but a 1-inch cube is acceptable. Whisk together the tikka paste, yogurt, milk, and lemon in a large bowl. Make sure the tikka paste is thoroughly combined; if there are any lumps, you might need to crush them with a fork. Pour the chicken into the basin and marinate it for 10 minutes to 24 hours, or longer if you’d like. Throughout the marinating process, keep the bowl covered and refrigerated.Chicken Tikka Salad
• Step Two. Heat the oven to 375 degrees. After rinsing and draining, place the chickpeas and chopped bell peppers on a baking pan. Combine the seasonings in a small bowl. After adding the spice and rubbing it in to ensure it is equally distributed, drizzle the vegetables with 1 tsp olive oil. The peppers should be softened after 10 to 15 minutes in the oven, but watch them carefully because oven temperatures can vary significantly.Chicken Tikka Salad

• Step Three. Dice the romaine, tomato, onion, and the other salad ingredients. Put aside. Add the marinated chicken to a large skillet with 1 tablespoon of oil heated to medium heat. Cook until the chicken is no longer pink and internal temperature reaches 165 degrees, about 10 to 14 minutes, flipping occasionally for even cooking.Chicken Tikka Salad

• Step Four. Mix the dressing and set aside while the chicken cooks. When the chicken is done, put the salad together. Add the chickpeas/pepper mix, chicken, onion, tomato, and romaine first, then coat with the dressing. Have fun!Chicken Tikka Salad

Chicken Tikka Salad

Chicken Tikka Salad

Equipment

• huge frying pan or skillet,
• mixing dishes
• a tiny food processor or blender

Ingredients 

Tikka Chicken

• .75-1 pound chicken breast
• 2 tablespoons tikka masala paste, *refer to the notes
• 3 tablespoons lemon juice
• 3 tablespoons plain yogurt
• 2 minced garlic cloves
• 2 tablespoons milk, *any kind

Salad

• 8–10 cups chopped romaine lettuce,
• roughly two large heads of romaine,
• 1 diced bell pepper,
• 1 cup cherry tomatoes,
• 1 cup washed and drained canned chickpeas,
• 1 cup red onion, thinly sliced,
• 1 tsp curry powder,
• 1 tsp salt,
• 1 tsp pepper,
• 1 tsp cinnamon, and
• 1 tsp olive oil

Tikka Masala Vinaigrette

• Add the following ingredients as needed to thin the sauce:
• ¼ cup plain yogurt,
• 1 tablespoon tikka masala paste,
• 3 tablespoons cilantro,
• 2 tablespoons white vinegar,
• 1 tablespoon honey,
• 1 garlic clove,
• ¼ cup olive oil, and
• 2-4 tablespoons water.
• Do not add all of these ingredients at once.

Instructions 

• Make sure all of the chicken cubes are the same size, but a 1-inch cube is acceptable. Mix the tikka paste, yogurt, milk, lemon, and garlic in a big basin. Make sure the tikka paste is thoroughly combined; if there are any lumps, you might need to crush them with a fork. Pour the chicken into the basin and marinate it for 10 minutes to 24 hours, or longer if you’d like. Throughout the marinating process, keep the bowl covered and refrigerated.Chicken Tikka Salad
• Heat the oven to 375 degrees. After rinsing and draining, place the chickpeas and chopped bell peppers on a baking pan. Combine the seasonings in a small bowl. After adding the spice and rubbing it in to ensure it is equally distributed, drizzle the vegetables with 1 tsp olive oil. The peppers should be softened after 10 to 15 minutes in the oven, but watch them carefully because oven temperatures can vary significantly.Chicken Tikka Salad
• Dice the romaine, tomato, onion, and the other salad ingredients. Put aside. Add the marinated chicken to a large skillet with 1 tablespoon of oil heated to medium heat. Cook until the chicken is no longer pink and internal temperature reaches 165 degrees, about 10 to 14 minutes, flipping occasionally for even cooking.Chicken Tikka Salad
• In a small blender or food processor, combine the dressing and put aside while the chicken cooks. When the chicken is done, put the salad together. Add the chickpeas/pepper mix, chicken, onion, tomato, and romaine first, then coat with the dressing. Have fun!