Chicken Tikka Salad
15 minutes
Chicken Breast (skinless,
boneless)
Tikka Masala Paste
Cilantro (chopped)
Lime Juice
Sea Salt
Water
Baby Spinach
Cucumber (chopped)
Red Hot Chili Pepper (sliced)
174
4g
Saturated
1g
7g
Fiber
2g
28g
Refrigerate in an airtight container for up to three days.
Add yogurt, turmeric, garlic, oil and/or chutney to the cilantro-lime
dressing.
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!
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