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Chicken tikka with bean salad
Chicken tikka with bean salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and delicious spicy chicken salad lunch option.
Ingredients:
  • 500g chicken tenderloins
  • 84.00 gm tikka curry paste
  • Juice of 1 lemon
  • 80.00 ml (1/3 cup) thick Greek yoghurt
  • 300g French or thin green beans
  • A few handfuls fresh herbs (coriander, mint, basil, baby spinach and rocket)
  • 36.40 gm olive oil
  • Naan bread, to serve
  • Mango chutney, to serve
Instructions:
  • Place the chicken in a chic ceramic or glass bowl. Mix in the paste, half of the lemon juice, and half of the yoghurt. Toss well to coat the chicken thoroughly, then set aside.
  • After briefly blanching the beans in a pot of salted boiling water for 2 minutes, immediately drain and then refresh them in cold water before draining again. Combine the beans with mixed leaves, remaining lemon juice, half of the oil, and season with salt and pepper to taste.
  • In a large non-stick frypan over medium heat, heat the remaining oil. Cook the chicken in batches if needed for 1-2 minutes per side, until thoroughly cooked. Plate the salad, add the chicken on top, and serve with the rest of the yogurt, naan, and chutney.

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