Chicken Tikka Salad with Mint Raita Dressing

High Protein

A 505-calorie Lunch recipe from MunchInIt. Serves 1. Prep 10 min, cook 15 min.

Ingredients

• 120g chicken breast, cut into 1-inch pieces
• 1 tbsp Greek yogurt
• 1 tsp tandoori masala
• 1/2 tsp ginger-garlic paste
• 1/4 tsp salt
• 1/4 tsp red chili powder
• 50g fresh spinach
• 70g tomatoes, sliced
• 50g carrots, julienned
• For Mint Raita Dressing:
• 3 tbsp Greek yogurt (for raita)
• 1 tbsp fresh mint leaves, chopped
• 1/2 tbsp fresh cilantro, chopped
• 1/4 tsp cumin powder
• Pinch of salt
• Pinch of black pepper

Instructions

1. Prep: Cut chicken into 1-inch pieces. In a bowl, combine chicken with 1 tbsp Greek yogurt, tandoori masala, ginger-garlic paste, 1/4 tsp salt, and red chili powder. Mix well and let marinate for at least 5 minutes.
2. Preheat air fryer to 200°C (390°F). Arrange marinated chicken in a single layer in the air fryer basket.
3. Air fry for 10-12 minutes, flipping halfway through, until cooked through and slightly charred. Alternatively, cook in an oven at 200°C (390°F) for 15-20 minutes.
4. While chicken cooks, prepare the mint raita dressing: In a small bowl, combine 3 tbsp Greek yogurt, chopped mint, chopped cilantro, cumin powder, pinch of salt, and black pepper. Mix well.
5. Wash and pat dry the spinach. Arrange spinach on a plate, then top with sliced tomatoes and julienned carrots.
6. Once chicken is cooked, add it warm to the salad.
7. Drizzle generously with the prepared mint raita dressing.