Chicken tikka salad with baby spinach
A yummy salad with grilled chicken, baby spinach and creamy avocados in a mouthwatering dressing!
Ingredients
- 150 g chicken breast
- 4 cups baby spinach
- 2 cups cucumber chopped
- 1 cup onion sliced
- 1 avocado chopped
- 2 tbsp chilli olive oil
- 4 tbsp lime juice
- Himalayan pink salt to taste
- crushed black pepper to taste
- 1/2 tsp chaat masala
For marinating the chicken
- 1 tbsp Greek yoghurt
- 1 tsp garam masala
- 1 tsp coriander seed powder
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri red chilli powder for the colour
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp salt
- 1 tbsp mustard oil
- 1/2 tsp lime juice
Instructions
- Marinate the chicken breast with the ingredients mentioned under the "marinating ingredients" head. Slice the chicken in halves to aid cooking faster
- Let this marinate for at least 15 minutes
- Heat a griddle pan and drizzle some cooking oil. Once hot place the chicken on it and cook
- Cook each side for at least 5-7 minutes or until completely cooked
- Remove, let it cool down and then cut into bite sized pieces
- Now put the chopped veggies (except the avocado) in a mixing bowl and add the salt, pepper, lime juice and olive oil. Mix well
- In a salad bowl, add the dressed veggies and then place the chicken and avocado on top
- Drizzle some chilli olive oil over and sprinkle some chaat masala and black pepper
- Serve with love!
Notes
- You could use regular olive oil in place of the chilli flavoured one
- The chicken if marinated for an hour is best. However, if not, then 15 minutes is a minimum
- g - grams
- tbsp - tablespoon
- tsp - teaspoon