Jamie Oliver Chicken Tikka Salad

I was skeptical about this one. Chicken tikka… in a salad? Felt a bit like mixing your Saturday night takeaway with your Monday lunch guilt. But then I made it — and bloody hell, it works. The chicken is warm and spiced, the romaine is crisp and fresh, and that tikka vinaigrette? I’d happily drink it from a mug (don’t judge me).

There’s something brilliant about it — proper flavour, decent crunch, and that smug “I’m eating something green and delicious” feeling. It’s the kind of dish that makes you feel like you’ve got your life together, even if your laundry pile says otherwise.

Plus, it’s a salad that eats like a meal. Like a real meal. No rabbit food, no sad little drizzle. Just hearty, punchy, warm-and-cool goodness in every bite.

Why You’ll Love It

• That chicken is marinated in tikka spices and yogurt — juicy and full of flavour.
• The dressing is creamy, tangy, and a little spicy — absolute dream.
• Chickpeas and roasted peppers give it a bit of heft, so you actually feel full.
• Can prep ahead and assemble later — ideal for busy weeks.
• Great mix of textures — crisp lettuce, tender chicken, creamy dressing, roasted bits.
• Surprisingly easy for something that tastes this put-together.

Ingredients

For the chicken:

• ¾–1 lb chicken breast, diced into 1-inch cubes
• 2 tbsp tikka masala paste
• 3 tbsp plain yogurt
• 3 tbsp lemon juice
• 2 garlic cloves, minced
• 2 tbsp milk (any kind works)

For the salad:

• 8–10 cups romaine lettuce, chopped (about 2 large heads)
• 1 bell pepper, diced
• 1 can (10 oz) chickpeas, rinsed & drained
• 1 cup cherry tomatoes
• ⅓ cup red onion, thinly sliced
• ½ tsp curry powder
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp ground cinnamon
• 1 tsp olive oil

For the vinaigrette:

• ¼ cup plain yogurt
• 1 tbsp tikka masala paste
• 3 tbsp fresh cilantro
• 2 tbsp white vinegar
• 1 tbsp honey
• 1 garlic clove
• ¼ cup olive oil
• 2–4 tbsp water, as needed to thin

How to Make It

Whisk up that marinade:

In a big bowl, stir together the tikka paste, yogurt, lemon juice, garlic, and milk. Add your chopped chicken, stir to coat, then cover and let it hang out in the fridge — anywhere from 10 minutes to overnight.

Give the chickpeas some love:

Toss the chickpeas and bell pepper on a tray. Mix your curry powder, salt, pepper, and cinnamon, then drizzle olive oil over the top. Sprinkle the spice mix and rub it all in with your hands. Roast at 375°F for about 10–15 minutes, until it smells incredible and the peppers are soft.

Salad bits prep:

Chop the romaine. Slice the onion. Halve the cherry tomatoes. Set them all aside — or snack on a few tomatoes while no one’s looking.

Sizzle the chicken:

Heat a splash of oil in a skillet over medium heat. Cook the marinated chicken for about 10–14 minutes, turning now and then. You want it golden on the outside and fully cooked (165°F inside, if you’re being proper).

Blitz the dressing:

Toss all the vinaigrette ingredients (except water) into a blender or mini food processor. Blend until smooth. Add water slowly until it’s pourable but still creamy. Taste it — it should hit sweet, tangy, spicy and fresh.

Build your masterpiece:

In a big bowl or on plates, layer up your romaine, onion, tomato, roasted chickpeas and peppers, and hot chicken. Drizzle generously with that dreamy dressing. If you’ve got leftover naan knocking about… now’s the time.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
You might’ve overcooked it — go gentle with the heat and don’t skip the marinade. That yogurt makes a huge difference.

Why does the dressing separate or go weird in the fridge?
It’s normal. Give it a good shake or stir before serving. Add a splash of warm water if it thickens too much.

Can I skip the chickpeas?
Sure, but they add a nice protein boost and bite. If you’re not a fan, try roasted cauliflower or even cooked lentils.

My tikka paste is too spicy — what now?
Add a bit more yogurt or honey to mellow it. Or just lean into the heat and call it “bold.”

Storage and Reheating

Fridge: Store leftovers (dressing separate if you can!) in airtight containers. Best eaten within 2 days — after that, the lettuce gets a bit moody.

Freezer: Nope. This one’s all about the fresh.

Reheating: Just the chicken, if needed. Skillet or microwave both work — don’t overdo it or you’ll lose the juicy magic.

Frequently Asked Questions

Can I make this dairy-free?
Absolutely. Use vegan yogurt and plant milk in both the marinade and dressing. Tastes just as lush.

What can I use instead of tikka masala paste?
Red curry paste works in a pinch, though it’s a bit spicier. Or try a simmer sauce if that’s what you’ve got on hand.

Can I meal prep this?
Totally. Keep the components separate and combine when ready to eat. Great for lunches.

What if I hate cilantro?
Just leave it out of the dressing — no drama. Parsley could work too if you want some green.

Nutrition Facts (Per Serving):

• Calories: 450
• Fat: 18g
• Carbs: 15g
• Protein: 21g
• Sodium: 275mg
• Sugar: 10g