Chicken Tikka Salad | Balanced

Chicken Tikka Salad

Ingredients

  • 75g chicken
  • 1 tbsp tikka Paste
  • 2 spring onions
  • ½ fresh red chilli
  • 1 tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 tsp coconut oil
  • 1 medium tomato (roughly 150g), chopped
  • 100g cooked quinoa (like the ready to eat bags from Merchant Gourmet)
  • 1 tbsp red wine vinegar
  • 1 bunch fresh coriander
  • Juice of 2 lemons
  • 2 tbsp Fat Free Greek Yoghurt (45g)
  • Around 10 cashew nuts
  • 1 tsp turmeric
  • 100g fresh spinach
  • ¼ cucumber (75g), peeled pieces
  • ½ medium carrot (60g) peeled pieces

Directions

  • In a bowl, place in the chicken and put on the tikka paste, mix the chicken around until coated all over. Place the chicken onto greaseproof paper and season with salt and pepper. Fold over the paper and bash the chicken with a rolling pin until roughly 1.5cm thick. Place the chicken under the grill and cook for 5 minutes either side (or until thoroughly cooked all the way through).
  • In a frying pan using your coconut oil fry the mustard seeds, cumin seeds, spring onion and chilli for a few minutes. Place the tomato and red wine vinegar in the pan and fry until it becomes soft, and then add the quinoa. Take off the heat once quinoa is hot. Put the coriander leaves, lemon juice, Greek yoghurt, cashew nuts and turmeric into a blender and blend until smooth.
  • Serve your meal by laying down your spinach, adding on top the peeled pieces of cucumber and carrot, then scatter over the quinoa mix. Then cut your chicken into strips and scatter and then cover with your coriander sauce. Enjoy!

  • Kcal: 524
  • Protein: 38g
  • Fats: 18.7g
  • Carbs: 44g
  • Fibre: 11.5g

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