This easy and flavorful Jamie Oliver chicken tikka salad is a quick, nutritious meal perfect for lunch or dinner. With creamy yoghurt dressing, spicy lentils, and tender grilled chicken, it’s packed with fresh veggies and warm naan. Feel free to swap in your favorite greens or use leftover chicken for even faster prep!
Ingredients Needed
Chicken Tikka:
- 2 × 200g (7 oz) skinless, boneless chicken breasts
- 2 heaped tsp tikka paste
- 4 chestnut mushrooms (halved)
Salad:
- 4 spring onions (scallions)
- 1 red chili
- 1 heaped tsp mustard seeds
- ½ tsp cumin seeds
- Olive oil (for frying)
- 250g (8.8 oz) ready-cooked Puy lentils
- 1 ripe tomato (or a few cherry tomatoes)
- Splash of red wine vinegar
- Large bunch coriander (cilantro)
- 2 lemons
- 4 tbsp natural yoghurt (Greek yoghurt)
- 1 heaped tbsp cashew nuts
- 1 heaped tbsp mango chutney
- 1 tsp turmeric
- 2 naan breads
- 200g (7 oz) ready-to-eat baby spinach
- ½ cucumber
- 1 carrot
- 30g (1 oz) feta cheese
How To Make Chicken Tikka Salad
- Griddle the chicken and mushrooms: Heat a griddle pan over high heat. Coat the chicken breasts with tikka paste, salt, and pepper, then bash them flat (1.5cm / 0.6 inch thick) using greaseproof paper. Grill the chicken and halved mushrooms for 3–4 minutes on each side until fully cooked.
- Prepare the lentil salad: Slice the spring onions and half of the chili. In a frying pan, toast the mustard seeds and cumin seeds in olive oil over medium heat. Add the spring onions, chili, and lentils. Squash in the tomato, season with salt and pepper, and add a splash of red wine vinegar. Toss for a few minutes, then remove from heat.
- Make the dressing: Blend the coriander stalks (cilantro stems), juice from 1 lemon, yoghurt, cashews, mango chutney, and turmeric until smooth.
- Assemble the salad: Once the chicken is cooked, remove it and the mushrooms from the griddle. Heat the naan breads on the griddle. In a large bowl or platter, add spinach, peel the cucumber and carrot, and then scatter the lentils and mushrooms over the top. Slice the chicken, naan, and remaining chili, and add to the salad with crumbled feta.
- Serve: Drizzle the dressing over the salad and garnish with coriander leaves (cilantro leaves) and lemon wedges. Enjoy!
Recipe Tips
- Flatten the chicken evenly: When bashing the chicken, make sure it’s flat and uniform in thickness (1.5cm / 0.6 inch). This helps it cook evenly and stay juicy.
- Heat the naan bread properly: To make the naan bread extra soft and warm, heat it on the griddle for a couple of minutes until it’s golden but still tender inside.
- Don’t skip the mango chutney: The mango chutney in the dressing adds a sweet and tangy kick that balances the spices in the chicken and lentils. It’s key to the flavor.
- Toss the lentil salad while warm: Toss the lentils and veggies while they’re still warm to allow the flavors to meld together, making the salad taste even better.
How To Store Leftovers?
Let the leftover Chicken Tikka Salad cool to room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 2 days in the fridge.
Nutrition Facts
Serving Size: 1 serving (approximately 368g)
- Calories: 496
- Total Fat: 27g
- Saturated Fat: 5g
- Total Carbohydrate: 30g
- Dietary Fiber: 8g
- Sugars: 10g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Asian Salad
- Jamie Oliver Broad Bean Salad
- Jamie Oliver Asian Tuna Steak Salad
- Jamie Oliver Avocado Salad
Jamie Oliver Chicken Tikka Salad
Description
This easy and flavorful Jamie Oliver chicken tikka salad is a quick, nutritious meal perfect for lunch or dinner. With creamy yoghurt dressing, spicy lentils, and tender grilled chicken, it’s packed with fresh veggies and warm naan. Feel free to swap in your favorite greens or use leftover chicken for even faster prep!
Ingredients
Chicken Tikka:
Salad:
Instructions
- Griddle the chicken and mushrooms: Heat a griddle pan over high heat. Coat the chicken breasts with tikka paste, salt, and pepper, then bash them flat (1.5cm / 0.6 inch thick) using greaseproof paper. Grill the chicken and halved mushrooms for 3–4 minutes on each side until fully cooked.
- Prepare the lentil salad: Slice the spring onions and half of the chili. In a frying pan, toast the mustard seeds and cumin seeds in olive oil over medium heat. Add the spring onions, chili, and lentils. Squash in the tomato, season with salt and pepper, and add a splash of red wine vinegar. Toss for a few minutes, then remove from heat.
- Make the dressing: Blend the coriander stalks (cilantro stems), juice from 1 lemon, yoghurt, cashews, mango chutney, and turmeric until smooth.
- Assemble the salad: Once the chicken is cooked, remove it and the mushrooms from the griddle. Heat the naan breads on the griddle. In a large bowl or platter, add spinach, peel the cucumber and carrot, and then scatter the lentils and mushrooms over the top. Slice the chicken, naan, and remaining chili, and add to the salad with crumbled feta
- Serve: Drizzle the dressing over the salad and garnish with coriander leaves (cilantro leaves) and lemon wedges. Enjoy!
Notes
- Flatten the chicken evenly: When bashing the chicken, make sure it’s flat and uniform in thickness (1.5cm / 0.6 inch). This helps it cook evenly and stay juicy.
- Heat the naan bread properly: To make the naan bread extra soft and warm, heat it on the griddle for a couple of minutes until it’s golden but still tender inside.
- Don’t skip the mango chutney: The mango chutney in the dressing adds a sweet and tangy kick that balances the spices in the chicken and lentils. It’s key to the flavor.
- Toss the lentil salad while warm: Toss the lentils and veggies while they’re still warm to allow the flavors to meld together, making the salad taste even better.
Jamie Oliver Chicken Tikka Salad