Chicken Tikka Salad Recipe

Marinate chicken

In a medium bowl combine 3 tablespoons yogurt, 1 tablespoon lemon juice, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp garam masala, 1/4 tsp red chili powder and 1 tsp kosher salt. Stir to a smooth marinade. Add the 1 lb cubed chicken and toss to coat thoroughly. Cover and refrigerate 30 minutes to 2 hours (longer for deeper flavor).

Cook chicken

Heat 2 tablespoons oil in a large skillet over medium-high heat. Remove excess marinade (let excess drip off) and add chicken in a single layer. Cook 4–5 minutes without moving to get a sear, then stir and cook another 3–5 minutes until cooked through (internal temp 165°F / 74°C) and edges are lightly charred. If chicken browns too quickly, reduce heat to medium. Transfer to a plate and let rest 5 minutes.

While chicken rests, make the dressing. In a blender or bowl combine 1/2 cup yogurt, 1 tablespoon olive oil, 1/4 cup packed cilantro leaves, 1 tablespoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Blend or whisk until smooth. Add up to 1 tablespoon water to reach a pourable consistency. Taste and adjust salt, lemon or honey as desired.

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro and 2 tablespoons chopped mint (if using). Toss gently to mix.

Add chicken and dressing

Slice or leave the tikka chicken pieces whole and arrange over the salad. Drizzle 2–3 tablespoons of the yogurt-cilantro dressing over the salad (reserve extra dressing on the side). Toss lightly or serve composed so chicken sits on top.

Finish and garnish

Sprinkle 1/4 cup toasted chopped almonds or cashews and a pinch of crushed red pepper flakes if desired. Serve with lemon wedges to squeeze over and any remaining dressing on the side.