Chicken Tikka Salad

Butter Chicken Tikka Cooking has been indifferent but, here and I have had have had winners such as this Chicken Tikka Salad. There are many ways to work with the chicken tikka.  I like to use my air fryer working with the same basic recipe.

I am getting the hang of simpler scalable meals. Almost feels like learning the ropes again. There is a saying that the more life changes, in some ways it remains the same.

My Chicken Tikka Salad Story

There has been a lot of reflection in life the past few weeks. I have a book project in the works, which has thankfully been motivating me to do some cooking. Also, have been trying to box some lunch for myself, with a focus on veggies. So, I made a batch of air fryer chicken tikka, some of which I am using for this recipe. The balance I will be cooking for Aadi (he comes home from college over the weekend to make some butter chicken).  I want to test out the stove top version, all in a single pan.

The chicken tikka salad though came up, and is a love child of a chicken salad and kachumber, the classic Indian tomato, cucumber, and onion salad.

I made two versions, one somewhat more chunky, with more red onions and some basil. The basil did not necessarily do a lot for the salad, so I leave it out in the formal recipe. But, add it in if you wish. The smaller chopped vegetables work well in getting the flavor absorption component going. The essential dressing includes, lime juice, chaat masala, a touch of oil. For some fun I add in balsamic and for some crunch almonds. The deep flavors of the chicken tikka adds to the flavors of the dish.

Chicken Tikka

This Chicken tikka salad, starts with making a double batch of chicken tikka, and then tossing it into a comforting and satisfying salad. The magic ingredient is avocado’s that absorb the fresh citrus dressing and add a dose of healthy creamy comfort.

Chicken Tikka Salad

The truth is a grilled chicken salad is always a good idea, especially when the mercury is soaring. So yes, this really is something that I used to make in summer, but unseasonable warm fall, makes it work just as well. I am trying to get back into the routine of sharing some more recipes.

I have a compact menu for Thanksgiving planned this year, will share as I move along. For what its worth, I am sure leftover turkey would work quite well in this salad.

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Chicken Tikka Salad

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

An Indian summer take on a grilled chicken salad, using cucumbers, tomatoes, chicken tikka and a light citrus dressing.

Ingredients

  • 1 recipe , airfryer chicken tikka.
    • For the salad
  • 1 medium sized seedless English cucumbers
  • 1 large ripe avocado, peeled and diced (optional)
  • 3 to 4 mediums sized heirloom tomatoes or 1 cup grape tomatoes
  • 1/4 medium sized chopped onion
  • 1/2 cup chopped cilantro
    • For the dressing
  • 2 limes or lemons
  • 1 teaspoon chaat masala
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
    • Garnish
  • Micro Greens and Cilantro
  • Mint
  • Sliced Onions

Instructions

  1. Chop the chicken tikka into chunks and set aside.
  2. Peel and slice the cucumber, the cucumbers should not be very thin. Cut the tomatoes into chunks of halve the grape tomatoes if that is what you are using. Toss the tomatoes, cucumbers and avocados together.
  3. Thinly slice or dice the onions.
  4. Place the cucumbers, tomatoes, avocado (if using) onions and cilantro in a mixing bowl and mix lightly. Add in the chicken.
  5. In a separate bowl add in the lime juice, chaat masala, olive oil and balsamic vinegar and mix well.
  6. Toss the salad with the dressing.
  7. Garnish with the cilantro, microgreens, mint, and the almonds.
  8. Enjoy!

Notes

The chicken for this salad can be made ahead and enjoyed as needed for this salad.

https://spicechronicles.com/chicken-tikka-salad/

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