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Grilled Tikka Chicken & Chickpea Salad Bowl
Grilled Tikka Chicken & Chickpea Salad Bowl
Ingredients for One
Ingredients for One
- 150 grams free-range chicken breast (skin-off)
- 100 grams chickpeas
- 1 tbsp tikka masala paste
- 0.5 tbsp mango chutney
- 30 grams baby spinach
- 0.5 spring onions
- 5 grams corriander
- 0.5 carrots
- 0.25 Lebanese cucumber
- 0.25 cup Greek yoghurt - PANTRY ITEM
- extra-virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams free-range chicken breast (skin-off)
- 200 grams chickpeas
- 2 tbsp tikka masala paste
- 1 tbsp mango chutney
- 60 grams baby spinach
- 1 spring onions
- 10 grams corriander
- 1 carrots
- 0.5 Lebanese cucumber
- 0.5 cup Greek yoghurt - PANTRY ITEM
- extra-virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams free-range chicken breast (skin-off)
- 400 grams chickpeas
- 4 tbsp tikka masala paste
- 2 tbsp mango chutney
- 120 grams baby spinach
- 2 spring onions
- 20 grams corriander
- 2 carrots
- 1 Lebanese cucumber
- 1 cup Greek yoghurt - PANTRY ITEM
- extra-virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams free-range chicken breast (skin-off)
- 600 grams chickpeas
- 6 tbsp tikka masala paste
- 3 tbsp mango chutney
- 180 grams baby spinach
- 3 spring onions
- 30 grams corriander
- 3 carrots
- 1.5 Lebanese cucumber
- 1.5 cup Greek yoghurt - PANTRY ITEM
- extra-virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- pat dry chicken and halve horizontally
- rinse and drain spinach
- wash and thinly slice spring onions
- peel and julienne carrots
- wash and slice cucumber into thin rounds
- rinse and drain chickpeas
- wash and chop corriander
Method:
- In a mixing bowl, combine tikka masala paste, yoghurt (0.5 tbsp/P), olive oil (0.5 tbsp/P), salt and pepper. Add chicken cutlets, coating them evenly and set aside.
- In a small bowl, mix mango chutney, yoghurt, and olive oil. Season with a pinch of salt and pepper. Adjust with a splash of water if too thick. Set aside.
- Preheat a grill pan or barbecue over medium-high heat. Lightly oil the surface. Remove chicken from marinade, shaking off excess, and grill for 4–5 minutes per side, or until cooked through. Transfer to a plate, cover loosely with foil, and rest for 5 minutes. Slice into strips.
- Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Drizzle salad with half the yoghurt mixture and gently toss to combine.
- Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.
