Chicken Tikka Salad
Chicken Breast (skinless,
Tikka Masala Paste
Red Hot Chili Pepper (sliced)
Refrigerate in an airtight container for up to three days.
Add yogurt, turmeric, garlic, oil and/or chutney to the cilantro-lime
Fried mustard seeds and cumin seeds, sliced green onion or naan.
Use chickpeas, firm tofu, or tempeh instead of chicken.
Use curry paste instead.
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!