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–+ servings

Grilled Chicken Tikka Salad

Meera
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time at least 20 minutes
Course Main Course, Salad
Cuisine American, Indian
Servings 6

Equipment

  • Grill Oven or Skillet
  • Baking sheet
  • Bowl for marinating

Ingredients
  

Salad Dressing

  • ½ cup light olive oil/ avocado oil or any light neutral oil
  • 1 cup packed chopped cilantro
  • juice of one lemon
  • 1 clove garlic
  • ½ tsp ground cumin
  • 1 tbsp honey
  • 1 tsp each sea salt and black pepper
  • 2-3 tbsp plain yogurt or water to thin out

Chicken Tikka

  • 1-1¼ lbs boneless skinless chicken breast lightly pounded for even thickness
  • ⅓ cup plain unsweetened yogurt
  • 1-2 tbsp mustard oil or regular oil you use daily
  • 1 tsp garlic minced
  • 1 tsp minced ginger
  • 1 tbsp sweet paprika or Kashmiri chili powder
  • 1 tsp hot chili powder, or use to your heat tolerance
  • 1 tsp ground coriander seeds
  • 1 tsp crushed dried kasuri methi(fenugreek leaves)
  • 1 tsp Garam Masala home made or store bought
  • sea salt and black pepper as needed

Salad Ingredients

  • 1½ cups cherry or baby tomatoes sliced if large
  • 1 cup roasted corn from about 2 corns frozen is fine
  • 1 large head romaine lettuce, cleaned and chopped
  • 1 small bunch curly kale about 5-6 leaves, cleaned, ribs removed and chopped
  • ½ cup roasted sliced almonds or other nuts or crumbled cheese like paneer, ricotta salata or feta
  • small handful micro greens
  • 2 small avocados diced

Instructions
 

Dressing

  • In a small food processor blend together oil, lemon juice, cilantro, garlic, honey, cumin salt and pepper. Taste and adjust the seasoning as needed. If the dressing is thick add a little water or yogurt to thin out. This salad dressing will stay in the fridge for up to a week.

Tikka Chicken

  • Mix all the ingredients for the marinade and marinate to chicken pieces for at least 4 hours or better still overnight refrigerated. 
  • Preheat the oven to 375 ℉. When ready to cook, take the chicken out of the fridge one hour before cooking.
  • Heat a grill pan or oven.
    For BBQ or Grill Place the chicken directly on the hot grill allowing some room between the pieces. Once placed don’t disturb for 3-4 minutes. Once they naturally release flip and continue to grill for another 2-3 minutes till the chicken is full cooked or until internal temperature of chicken registers 165°F on an instant read food thermometer.
    For Oven Place the chicken on a wire rack stacked on a baking tray. Place the tray in a preheated oven and grill on the middle rack. Cook for 8-10 minutes or until fully cooked or until the internal temperature of chicken registers 165°F on an instant read food thermometer.
    Cooking time varies due to the thickness of the chicken and type of oven so make sure the chicken is fully cooked by using an instant thermometer.
  • Also grill corn about 10 minutes until lightly charred, turning occasionally if using fresh corn.
  • Let chicken cool 20 minutes before slicing into bite size pieces.
    Cut corn kernels from cobs.

Assembly

  • To a large salad bowl or individual serving plates, layer together Romaine-kale, grilled chicken, corn, baby tomatoes, diced avocado, micro greens and almonds.
  • Shake dressing then pour over salad as needed and gently toss. Serve right away.
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