Chicken Tikka Salad by @samsweetandspicetreats

45 min

4 servings

🍗

500 g

Chicken cubes

🍛

30 ml

Tikka masala marinade

🧄

30 ml

Garlic

🫑

300 g

Bell peppers

🥕

140 g

Salad leaves

🥒

200 g

Cucumber

🧅

75 g

Red onion

🍅

150 g

Cherry tomatoes

🫗

5 ml

Oil

🍋

15 ml

Lemon

🥣

120 ml

Green chutney raita

  1. Cut
    • boneless chicken

    Cut 500 g boneless chicken into bite-size cubes if it is not already cubed.

  2. Combine
    • boneless chicken
    • tikka masala spice blend
    • crushed garlic

    Combine the chicken cubes with 2 tbsp tikka masala spice blend and 2 tbsp crushed garlic.

  3. Marinate
    • boneless chicken
    • tikka masala spice blend
    • crushed garlic

    Cover and marinate the chicken for at least 30 min, or refrigerate it overnight for deeper flavor.

  4. Cut
    • bell peppers

    Cut 2 bell peppers into chunks large enough to thread onto skewers.

  5. Thread
    • boneless chicken
    • bell peppers

    Thread the marinated chicken and bell pepper chunks alternately onto 6 shashlik skewers.

  6. Heat
    • cooking oil

    Heat 1 tsp cooking oil in a non-stick frying pan over medium heat.

  7. Pan-fry
    • boneless chicken
    • bell peppers

    Pan-fry the skewers for 10 min, turning with tongs until browned on all sides.

  8. Cook
    • boneless chicken
    • bell peppers

    Cook the skewers for 2 more min, until the chicken is fully cooked and reaches 74°C / 165°F internally.

  9. Slice
    • cucumber
    • red onion
    • cherry tomatoes

    Slice the cucumber and red onion, then halve the cherry tomatoes.

  10. Arrange
    • salad leaves
    • cucumber
    • red onion

    Arrange salad leaves, cucumber, red onion, and cherry tomatoes across a serving platter.

  11. Place
    • boneless chicken
    • bell peppers
    • salad leaves

    Place the cooked chicken tikka skewers over the prepared salad.

  12. Drizzle
    • green chutney raita
    • lemon juice
    • Salad leaves

    Drizzle 1/2 cup green chutney raita and 1 tbsp lemon juice over the salad before serving.

Chicken Tikka Salad by @samsweetandspicetreats

45 min

4 servings

🍗

500 g

Chicken cubes

🍛

30 ml

Tikka masala marinade

🧄

30 ml

Garlic

🫑

300 g

Bell peppers

🥕

140 g

Salad leaves

🥒

200 g

Cucumber

🧅

75 g

Red onion

🍅

150 g

Cherry tomatoes

🫗

5 ml

Oil

🍋

15 ml

Lemon

🥣

120 ml

Green chutney raita

Preparation Steps

  1. Step 1/12

    Cut 500 g boneless chicken into bite-size cubes if it is not already cubed.

    🍗boneless chicken
    🔪knife
    🪵cutting board

  2. Step 2/12

    Combine the chicken cubes with 2 tbsp tikka masala spice blend and 2 tbsp crushed garlic.

    🍗boneless chicken
    🍛tikka masala spice blend
    🧄crushed garlic
    🥣mixing bowl
    🥄measuring spoon
    🥄spoon

  3. Step 3/12

    Cover and marinate the chicken for at least 30 min, or refrigerate it overnight for deeper flavor.

    🍗boneless chicken
    🍛tikka masala spice blend
    🧄crushed garlic
    🥣mixing bowl

  4. Step 4/12

    Cut 2 bell peppers into chunks large enough to thread onto skewers.

    🫑bell peppers
    🔪knife
    🪵cutting board

  5. Step 5/12

    Thread the marinated chicken and bell pepper chunks alternately onto 6 shashlik skewers.

    🍗boneless chicken
    🫑bell peppers
    🍢shashlik skewers

  6. Step 6/12

    Heat 1 tsp cooking oil in a non-stick frying pan over medium heat.

    🫗cooking oil
    🍳non-stick frying pan
    🥄measuring spoon

  7. Step 7/12

    Pan-fry the skewers for 10 min, turning with tongs until browned on all sides.

    🍗boneless chicken
    🫑bell peppers
    🍳non-stick frying pan
    🥢tongs

  8. Step 8/12

    Cook the skewers for 2 more min, until the chicken is fully cooked and reaches 74°C / 165°F internally.

    🍗boneless chicken
    🫑bell peppers
    🍳non-stick frying pan
    🥢tongs

  9. Step 9/12

    Slice the cucumber and red onion, then halve the cherry tomatoes.

    🥒cucumber
    🧅red onion
    🍅cherry tomatoes
    🔪knife
    🪵cutting board

  10. Step 10/12

    Arrange salad leaves, cucumber, red onion, and cherry tomatoes across a serving platter.

    🥕salad leaves
    🥒cucumber
    🧅red onion
    🍅cherry tomatoes
    🍽️serving platter

  11. Step 11/12

    Place the cooked chicken tikka skewers over the prepared salad.

    🍗boneless chicken
    🫑bell peppers
    🥕salad leaves
    🥒cucumber
    🧅red onion
    🍅cherry tomatoes
    🍽️serving platter
    🥢tongs

  12. Step 12/12

    Drizzle 1/2 cup green chutney raita and 1 tbsp lemon juice over the salad before serving.

    🥣green chutney raita
    🍋lemon juice
    🥄measuring spoon
    🥄spoon
    🍽️serving platter

Composition

Ingredients

Types

Vegetables, Seasonings, Dairy, Sauces

Ingredients

Chicken cubes, Tikka masala marinade, Garlic, Bell peppers, Salad leaves, Cucumber, Red onion, Cherry tomatoes, Oil, Lemon, Green chutney raita

Notes

Chicken cubes (boneless), Tikka masala marinade (Shan brand), Garlic (crushed), Bell peppers (colored, optional, for skewering), Red onion (sliced), Oil (a little smear, for frying), Lemon (for drizzling), Green chutney raita (homemade)

Allergens

Milk

Dietetics

Dietary regimen

High protein, Low carbohydrate

Calories

330 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 16g, Fat: 14g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 2.2mg, Potassium: 720mg, Sodium: 680mg

Vitamins

Vitamin A: 260mcg, Vitamin C: 105mg, Vitamin B6: 0.7mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, measuring spoon, shashlik skewers, knife, cutting board, non-stick frying pan, tongs, serving platter, spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Weekend, Meal prep, Summer

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Juicy, Crunchy, Tender, Creamy, Crisp

Flavors

Spicy, Tangy, Savory, Herbal, Smoky, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours,Serve immediately in warm weather), fridge : 3 days (Store cooked chicken separately from salad leaves when possible,Use an airtight container,Keep at or below 4°C / 40°F,Store raita separately), freezer : 90 days (Freeze cooked chicken and peppers only,Do not freeze fresh salad vegetables or raita,Use a freezer-safe airtight container)