Pakistani
Chicken tikka salad
A full plate under 400 calories with 40g protein.
- 27minutes
- 2servings
- 361kcal each
- 44gprotein
Ingredients
For 2 servings.
- Chicken breast 350 g
- Yogurt 120 g
- Lettuce 100 g
- Cucumber 1
- Tomatoes 2 medium
- Fresh mint ¼ bunch
- Chaat masala 1 tsp
- Red chili powder 1 tsp
- Olive oil 1 tbsp
What you will need
Bowl, Frying pan, Knife and board, Blender or chopping board (mint sauce)
Method
-
1
Marinate the cubes 12 min
Cube the chicken and mix with half the yogurt, chilli powder, chaat masala and salt.
Ready when: Every cube is coated.
-
2
Sear on high 12 min
Heat the oil until it shimmers, add the chicken in one layer and leave it alone until it colours.
Ready when: Charred edges, cooked white inside.
-
3
Mint yogurt 4 min
Chop the mint finely and mix it into the rest of the yogurt with salt and lemon.
Ready when: Pale green, pourable sauce.
-
4
Toss and top 5 min
Chop the salad, pile it on plates, add the hot tikka and spoon over the mint yogurt.
Ready when: Under 400 kcal with about 44g protein.
Cook Chicken tikka salad from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
