Chicken Tikka and Lentil Salad with Spinach
4 servings
15 minutes
Chicken tikka and lentil salad with spinach is a harmony of spicy, tender, and fresh flavors. This recipe is inspired by Indian culinary traditions but adapted for European cuisine, combining aromatic spices with the lightness of vegetables. Chicken marinated in tikka masala gains a rich spicy flavor, while lentils soaked in wine vinegar and fresh herbs create the perfect balance. Creamy yogurt, cashews, and mango chutney add a tangy note, while fresh spinach, carrots, and cucumber contribute juiciness and brightness. This dish is perfect for lunch or a light dinner, combining the heartiness of proteins with the fiber of vegetables. It not only delights the palate but also fills you with energy while leaving a pleasant feeling of lightness. Serving it with flatbreads and lemon slices completes this gastronomic symphony.
1
Mix the chicken on a large baking paper with 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 with halved mushrooms, flip after 3-4 minutes and fry until cooked. Thinly slice the onion and chili.
- Chicken breast fillet: 400 g
- Tikka masala: 2 teaspoons
- Fresh chestnut (brown) mushrooms: 4 pieces
- Spring onion: 4 stems
- Chili pepper: 1 piece
2
In a small pan, mix mustard, cumin seeds, and 2 tbsp of olive oil; add onion and half a chili. Add lentils, crushed tomato, a pinch of salt and pepper, and a bit of vinegar. Cook for a couple of minutes while stirring, then remove from heat. Blend cilantro stems, juice of 1 lemon, yogurt, cashews, chutney, and turmeric.
- Mustard seeds: 1 teaspoon
- Cumin seeds: 0.5 teaspoon
- Olive oil: 2 tablespoons
- Spring onion: 4 stems
- Chili pepper: 1 piece
- Lentils: 250 g
- Tomatoes: 1 piece
- Red wine vinegar: 1 tablespoon
- Fresh cilantro (coriander): 1 bunch
- Lemon: 2 pieces
- Fat-free natural yoghurt: 4 tablespoons
- Cashews: 1 tablespoon
- Mango chutney: 1 tablespoon
- Turmeric: 1 teaspoon
3
Remove the chicken and mushrooms from the pan, place the flatbreads in it. Sprinkle spinach on a plate or board, top with lentils, sliced cucumber and carrot, and add mushrooms. Slice the chicken and flatbreads, place them on top of the salad, sprinkle with remaining chili and crumbled feta, and drizzle with dressing. Garnish with cilantro leaves and serve with lemon wedges.
- Chicken breast fillet: 400 g
- Fresh chestnut (brown) mushrooms: 4 pieces
- Corn tortillas: 2 pieces
- Spinach: 200 g
- Cucumbers: 1 piece
- Carrot: 1 piece
- Chili pepper: 1 piece
- Feta cheese: 30 g
- Fresh cilantro (coriander): 1 bunch
- Lemon: 2 pieces
