Pakistani
Chicken tikka salad
A full plate under 400 calories with 40g protein.
- 27minutes
- 5servings
- 361kcal each
- 44gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken breast 875 g
- Yogurt 300 g
- Lettuce 250 g
- Cucumber 2½
- Tomatoes 5 medium
- Fresh mint ⅔ bunch
- Chaat masala 2½ tsp
- Red chili powder 2½ tsp
- Olive oil 2½ 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
Marinate the cubes 12 min
Cube the chicken and mix with half the yogurt, chilli powder, chaat masala and salt.
In this step
- Chicken breast875 g
- Yogurthalf — 150 g
- Chaat masala2½ tsp
- Red chili powder2½ tsp
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.
In this step
- Olive oil2½ tbsp
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.
In this step
- Yogurtthe rest — 150 g
- Fresh mint⅔ bunch
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.
In this step
- Lettuce250 g
- Cucumber2½
- Tomatoes5 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.
