Chicken Tikka Lentil Spinach and Naan Salad is a great recipe by Jamie Oliver from 2012. It offers a great range of flavours in a healthy meal that fills you up. It is also quick and easy to prepare, just not quite a 15 minute meal.
Chicken Tikka, Lentil, Spinach & Naan Salad
- 400 g Chicken breast fillet, skinless
- 2 tbsp Patak’s Tikka Masala Paste
- 4 chestnut mushrooms
- 4 spring onions
- 1 long red chillies
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 200 g lentils, ready-to-eat (half to a full can)
- 1 tomato, fresh
- Red wine vinegar
- 1 bunch coriander fresh, and stalks (a bunch)
- 2 Lemon
- 4 tbsp yoghurt
- 1 tbsp cashews
- 1 tbsp mango chutney
- 1 tsp turmeric
- 2 naan breads
- 200 g baby spinach
- ½ cucumber
- 1 carrot
- 30 g fetta cheese
- 1 splash Olive Oil
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the tikka paste.
- Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Place on the hot griddle pan with the halved mushrooms, turning after 3 or 4 minutes, until nicely charred and cooked through.
- Trim and finely slice the spring onions and half the chilli.
- Put the mustard and cumin seeds and 2 tablespoons of oil into the frying pan, followed by the sliced spring onion and chilli.
- Tip the lentos into a splash of red wine vinegar.
- Toss occasionally for a couple of minutes, then turn the heat off.
- Rip the coriander stalks into the liquidizer with the juice of 1 lemon, the yogurt, cashews, mango chutney and turmeric, then whiz up until smooth.
- Remove the cooked chicken and mushrooms from the griddle and put the naan on the pan.
- Tip the baby spinach on to a serving board or platter, scatter over the lentos, speed-peel the cucumber and carrot over the top and sprinkle over the mushrooms.
- Slice the chicken, naan and remaining chilli and arrange on top, then crumble over the feta and spoon over the dressing.
- Finish with the coriander leaves and serve with lemon wedges.
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