Chicken Tikki Salad
Makes 2 Servings
Macros: 174 Cal, Fat 4g, Carbs 7g, Fibre 2g, Protein 28g
227 grams Chicken Breast (skinless, boneless)
1 tsp Tikka Masala Paste
1 cup Cilantro (chopped)
2 tbsps Lime Juice
1/8 tsp Sea Salt
3 tbsps Water
3 cups Baby Spinach
1/2 Cucumber (chopped)
1/2 Red Hot Chili Pepper (sliced)
Preheat the oven to 425ºF (220ºC). Line a baking sheet with foil. Flatten the chicken breast with a mallet or rolling pin to about half-inch thick.
Evenly coat the chicken with tikka masala paste and bake for 10 minutes or until cooked through. Slice into cubes.
Meanwhile, add the cilantro, lime juice, salt and water in a food processor and blend until well incorporated. Set aside.
Divide the spinach, cucumber, chicken and sliced chili pepper into bowls. Drizzle the cilantro-lime dressing overtop and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add yogurt, turmeric, garlic, oil and/or chutney to the cilantro-lime dressing.
Additional Toppings: Fried mustard seeds and cumin seeds, sliced green onion or naan.
Make it Vegan: Use chickpeas, firm tofu, or tempeh instead of chicken.
No Tikka Masala Paste: Use curry paste instead.