What are the main ingredients in Chicken Tikka Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Chicken Tikka Salad?

Calories: 487, Carbs: 50 grams, Fat: grams, Protein: 42.7 grams, Sugar: 22.4 grams, Salt: 408 grams

How do I prepare Chicken Tikka Salad?

SWEET POTATOES & PREP STEP: Coat the sweet potato chunks in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). While they are cooking, prep your salad. Rinse and roughly shred the salad leaves. Rinse and roughly chop the parsley. Rinse and halve the baby tomatoes and roughly dice the cucumber. Peel and grate the fresh ginger. Set aside. TASTY TIKKA-INSPIRED MEAL: Plate up the shredded salad leaves. Top with the sweet potato chunks, the halved tomatoes and the diced cucumber and the chicken strips. Drizzle over the tikka dressing and season if necessary. Dive in, Chef! CREAMY CURRY SAUCE: Return the pan to medium heat with a drizzle of oil (if necessary). Fry the ginger and curry paste for 2-3 minutes, until fragrant. Remove the pan from the heat. To a bowl, add the sweet buttermilk. Whisk in the fried curry paste and chopped parsley through the sweet buttermilk and set aside. NOMU-SPICED CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.

What should be prepared from my kitchen to make Chicken Tikka Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Chicken Tikka Salad

Every day is made up of various tasks we need to get done, but making dinner tonight will actually be a delight to tick off your ‘to do’ list, Chef! A bed of crispy greens is loaded with oven-toasted sweet potato, NOMU Indian Rub-spiced chicken, tangy tomato, & cooling cucumber. Drenched in a deliciously rich sweet buttermilk, ginger & tikka curry sauce.

Chicken Tikka Salad

with sweet potato & baby tomatoes

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Cucumber
Free-range Chicken Mini Fillets
Fresh Ginger
Fresh Parsley
NOMU Indian Rub
Salad Leaves
Spice & All Things Nice Tikka Curry Paste
Sweet Buttermilk
Sweet Potato Chunks

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

SWEET POTATOES & PREP STEP
Coat the sweet potato chunks in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). While they are cooking, prep your salad. Rinse and roughly shred the salad leaves. Rinse and roughly chop the parsley. Rinse and halve the baby tomatoes and roughly dice the cucumber. Peel and grate the fresh ginger. Set aside.
NOMU-SPICED CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
CREAMY CURRY SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the ginger and curry paste for 2-3 minutes, until fragrant. Remove the pan from the heat. To a bowl, add the sweet buttermilk. Whisk in the fried curry paste and chopped parsley through the sweet buttermilk and set aside.
TASTY TIKKA-INSPIRED MEAL
Plate up the shredded salad leaves. Top with the sweet potato chunks, the halved tomatoes and the diced cucumber and the chicken strips. Drizzle over the tikka dressing and season if necessary. Dive in, Chef!

Sweet Potato Chunks - 200g
Salad Leaves - 40g
Fresh Parsley - 3g
Baby Tomatoes - 100g
Cucumber - 100g
Fresh Ginger - 10g
Free-range Chicken Mini Fillets - 150g
NOMU Indian Rub - 5ml
Spice & All Things Nice Tikka Curry Paste - 10ml
Sweet Buttermilk - 50ml

Download the Recipe

Serves 2

SWEET POTATOES & PREP STEP
Coat the sweet potato chunks in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). While they are cooking, prep your salad. Rinse and roughly shred the salad leaves. Rinse and roughly chop the parsley. Rinse and halve the baby tomatoes and roughly dice the cucumber. Peel and grate the fresh ginger. Set aside.
NOMU-SPICED CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
CREAMY CURRY SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the ginger and curry paste for 2-3 minutes, until fragrant. Remove the pan from the heat. To a bowl, add the sweet buttermilk. Whisk in the fried curry paste and chopped parsley through the sweet buttermilk and set aside.
TASTY TIKKA-INSPIRED MEAL
Plate up the shredded salad leaves. Top with the sweet potato chunks, the halved tomatoes and the diced cucumber and the chicken strips. Drizzle over the tikka dressing and season if necessary. Dive in, Chef!

Sweet Potato Chunks - 400g
Salad Leaves - 80g
Fresh Parsley - 5g
Baby Tomatoes - 200g
Cucumber - 200g
Fresh Ginger - 20g
Free-range Chicken Mini Fillets - 300g
NOMU Indian Rub - 10ml
Spice & All Things Nice Tikka Curry Paste - 20ml
Sweet Buttermilk - 100ml

Download the Recipe

Serves 3

SWEET POTATOES & PREP STEP
Coat the sweet potato chunks in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). While they are cooking, prep your salad. Rinse and roughly shred the salad leaves. Rinse and roughly chop the parsley. Rinse and halve the baby tomatoes and roughly dice the cucumber. Peel and grate the fresh ginger. Set aside.
NOMU-SPICED CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
CREAMY CURRY SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the ginger and curry paste for 2-3 minutes, until fragrant. Remove the pan from the heat. To a bowl, add the sweet buttermilk. Whisk in the fried curry paste and chopped parsley through the sweet buttermilk and set aside.
TASTY TIKKA-INSPIRED MEAL
Plate up the shredded salad leaves. Top with the sweet potato chunks, the halved tomatoes and the diced cucumber and the chicken strips. Drizzle over the tikka dressing and season if necessary. Dive in, Chef!

Sweet Potato Chunks - 600g
Salad Leaves - 120g
Fresh Parsley - 8g
Baby Tomatoes - 300g
Cucumber - 300g
Fresh Ginger - 30g
Free-range Chicken Mini Fillets - 450g
NOMU Indian Rub - 15ml
Spice & All Things Nice Tikka Curry Paste - 30ml
Sweet Buttermilk - 150ml

Download the Recipe

Serves 4

SWEET POTATOES & PREP STEP
Coat the sweet potato chunks in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). While they are cooking, prep your salad. Rinse and roughly shred the salad leaves. Rinse and roughly chop the parsley. Rinse and halve the baby tomatoes and roughly dice the cucumber. Peel and grate the fresh ginger. Set aside.
NOMU-SPICED CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
CREAMY CURRY SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the ginger and curry paste for 2-3 minutes, until fragrant. Remove the pan from the heat. To a bowl, add the sweet buttermilk. Whisk in the fried curry paste and chopped parsley through the sweet buttermilk and set aside.
TASTY TIKKA-INSPIRED MEAL
Plate up the shredded salad leaves. Top with the sweet potato chunks, the halved tomatoes and the diced cucumber and the chicken strips. Drizzle over the tikka dressing and season if necessary. Dive in, Chef!