This is another recipe from Jamie’s 15 Minute Meals. This chicken salad is quick, packed with flavour and makes a great next day lunch if you can’t finish it all in one go.
Tikka chicken salad
For the chicken
2 chicken breasts
2 heaped tablespoons of tikka paste
4 chestnut mushrooms, roughly chopped
For the salad
4 spring onions
1 fresh red chili
1 heaped teaspoon of mustard seeds
1/2 teaspoon cumin seeds
1 x 250g pack of ready to eat Puy lentils
1 ripe tomato
red wine vinegar
1 big bunch of fresh coriander
4 tablespoons of fat-free natural yoghurt
2 tablespoons cashew nuts
1 heaped tablespoon mango chutney
1 teaspoon turmeric
2 small or 1 large naan breads
200g baby spinach
1 carrot, peeled and trimmed
50g feta cheese
Put a griddle pan (if you have one, a normal frying pan is fine) over a high heat and a medium frying pan or saucepan over a medium low heat.
Over a large sheet of greaseproof paper, toss the chicken with salt, pepper and tikka paste. Fold over the paper and then bash the chicken with something heavy until it’s about 1.5cm thick. I used a bottle of olive oil. Place in the hot griddle pan with the mushrooms, turning after 3 or 4 minutes until cooked through.
Trim and finely slice the spring onions and half the chili.
Put the mustard and cumin seeds and two tablespoons of olive oil into the medium frying pan/saucepan, followed by the sliced spring onion and chili. Add the lentils to the pan, squash in the tomato, add a pinch of salt and pepper and a splash of red wine vinegar. Stir occasionally for a couple of minutes and then turn off the heat.
Rip the leaves off the coriander and then put the stalks in your food processor. Add the juice of the lemon, the yoghurt, cashews, mango chutney and turmeric and whizz until smooth.
Removed the cooked chicken and mushrooms from the pan and add the naan to it. Tip the baby spinach onto a serving platter. Scatter over the lentils. Use a speed peeler to finely slice the carrot and cucumber over the top. Spread over the mushrooms. Slice the chicken, remaining chili and naans and spread over the salad. Crumble over the feta and dot the yoghurt dressing over the top. Finish with coriander leaves and serve with lemon wedges.