Chicken Tikka and Lentil Salad with Spinach

Main Dishes | European cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Tikka and Lentil Salad with Spinach

Ingredients

Ground coriander - 1 bunch
Chicken fillet - 14.1 oz
Tikka Masala - 2 teaspoons
Fresh Mushrooms - 4 pieces
Scallions - 4 stalks
Mild Chili Spice - 1 piece
Mustard Greens - 1 teaspoon
Toasted Cumin Seeds - ½ teaspoon
Olive Oil - 2 tablespoons
Lentils - 8.8 oz
Potato - 1 piece
Red Wine Vinegar - 1 tablespoon
Lemon - 2 pieces
Natural Yogurt - 4 tablespoons
Macadamia Nuts - 1 tablespoon
Lime and chili chutney - 1 tablespoon
Turmeric - 1 teaspoon
Tortillas - 2 pieces
Spinach - 7.1 oz
Courgette - 1 piece
Carrot - 1 piece
Feta cheese - 1.1 oz

Step by Step guide

Step 1

Mix the chicken on a large sheet of parchment paper with the tikka paste, salt, and pepper. Fold the paper and pound the chicken with a rolling pin to a thickness of 1.5 cm. Unfold and place on a grill pan along with the halved mushrooms, turn after 3–4 minutes and grill until cooked through. Thinly slice the onion and chili.

Step 2

In a small pan, combine mustard seeds, cumin, and 2 tablespoons of olive oil, add the onion and half of the chili. Stir in the lentils, add the crushed tomato, a pinch of salt and pepper, and a bit of vinegar. Cook, stirring, for a couple of minutes, then remove from heat. Blend the cilantro stems, juice of 1 lemon, yogurt, cashews, chutney, and turmeric until smooth.

Step 3

Remove the chicken and mushrooms from the pan, place the tortillas in it. Pile the spinach on a plate or board, top with the lentils, sliced cucumber, and carrot, and add the mushrooms. Slice the chicken and tortillas, place them on top of the salad, sprinkle with the remaining chili and crumbled feta, and drizzle with the dressing. Garnish with cilantro leaves and serve with lemon wedges.