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Chicken Tikka Salad with Chutney Ranch Dressing

Course Main Course
Cuisine Fusion
Keyword Chicken, Dressing, Fusion, Healthy, Main Course, Main Entree, Salad, Vegetables
Servings 4 Servings

Ingredients

Chicken Tikka

  • 2 pounds boneless chicken breast
  • 2 cloves garlic, minced
  • 2 tablespoons neutral flavored oil
  • 2 tablespoons full-fat yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons tikka or tandoori masala, any brand

Chutney Ranch Dressing

  • ½ cup ranch dressing
  • ½ cup cilantro
  • 1 tablespoon lemon juice
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ green chili (jalapeno or serrano; or 1 thai green chili)
  • Salt, to taste

Salad

  • 2 hearts of Romaine lettuce, roughly chopped
  • 1 bell pepper, any color, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1 cup red onions, sliced thin
  • ¼ cup chopped cilantro

Instructions

Prepare Chicken Tikka

  1. Combine all ingredients and allow it to marinate for at least 20 minutes (overnight is best).
  2. Heat a pan over medium heat. Add chicken and marinade and cook until cooked through. Cool completely, then dice into bite-size pieces. Set aside.

Prepare Dressing

  1. Combine all ingredients into the jar of a blender and blitz until smooth. Check consistency and thin out with up to ¼-cup water if desired. Set aside.

Prepare Salad

  1. Combine prepared chicken and all salad ingredients in a large bowl. Serve with prepared Chutney Ranch Dressing as desired.

Recipe Notes

Dressing can be prepared upto 3 days beforehand.

Leftover dressing must be kept refrigerated.