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Pakistani

Chicken tikka salad

A full plate under 400 calories with 40g protein.

  • 27minutes
  • 2servings
  • 361kcal each
  • 44gprotein
  • Gym
  • High protein
  • Fat loss
  • Low carb
Chicken tikka salad

Ingredients

Cooking for − 2 + servings

The amounts here and inside every step follow this number.

  • 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

From the cupboard

  • Salt and lemon to taste
  • Dry the salad well so the dressing sticks

What you will need

Bowl, Frying pan, Knife and board, Blender or chopping board (mint sauce)

Method

  1. 1

    Marinate the cubes 12 min

    Cube the chicken and mix with half the yogurt, chilli powder, chaat masala and salt.

    In this step

    • Chicken breast350 g
    • Yogurthalf — 60 g
    • Chaat masala1 tsp
    • Red chili powder1 tsp

    Ready when: Every cube is coated.

  2. 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.

    In this step

    • Olive oil1 tbsp

    Ready when: Charred edges, cooked white inside.

  3. 3

    Mint yogurt 4 min

    Chop the mint finely and mix it into the rest of the yogurt with salt and lemon.

    In this step

    • Yogurtthe rest — 60 g
    • Fresh mint¼ bunch

    Ready when: Pale green, pourable sauce.

  4. 4

    Toss and top 5 min

    Chop the salad, pile it on plates, add the hot tikka and spoon over the mint yogurt.

    In this step

    • Lettuce100 g
    • Cucumber1
    • Tomatoes2 medium

    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.

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