Chicken Tikka Salad Recipe | High Carb

Chicken Tikka Salad Recipe

Ingredients

  • 70g chicken
  • 55g white basmati rice
  • 1 tsp tikka Paste
  • 2 spring onions
  • ½ fresh red chilli
  • 1 tsp mustard seeds
  • ¼ tsp cumin seeds
  • ½ tsp coconut oil
  • 1 medium tomato (roughly 150g), chopped
  • 55g white basmati rice
  • 1 tbsp red wine vinegar
  • 1 bunch fresh coriander
  • Juice of 2 lemons
  • 1 tbsp Fat Free Greek Yoghurt (45g)
  • 1 tsp turmeric
  • 100g fresh spinach
  • ¼ cucumber (75g), peeled pieces
  • carrot (30g) peeled pieces
  • 115g fresh mango, chopped

Directions

  • Place the rice in a pan and cover with boiling water. Once back to boiling, bring to a simmer and cook for around 15 mins, or until cooked. 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 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, then take off the heat. Put the coriander leaves, lemon juice, Greek yoghurt and turmeric into a blender and blend until smooth.
  • Serve your meal by first putting on a plate the spinach, then mix the rice and mango together and add on top, then the tomato spice mix, the peeled pieces of cucumber and carrot. Cut your chicken into strips and scatter over and then cover with your coriander sauce. Enjoy!

  • Kcal: 539
  • Protein: 34g
  • Fats: 8.8g
  • Carbs: 73g
  • Fibre: 13.6g

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