Chicken tikka with cherry tomato and cucumber salad

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Lunch & Light Meals | Salads

Serves Prep   15 min

4 Cook   10 min

A tikka masala curry paste works very well in this recipe. It is deliciously aromatic, with a rich, slightly smoky flavour.

Curry paste, 2 tablespoon(s)

Natural yoghurt, low fat, 400 g
Chicken breast, lean, raw, 800 g, trimmed, cut into strips
Pita bread, wholemeal, 4 pita(s)
Lime, 1 lime(s), wedges, to serve
Cherry tomatoes, 250 g, quartered
Lebanese cucumber, 2 cucumber(s), peeled and diced
Red onion, 1 medium, finely diced
Coriander, 3 tablespoon(s) leaves
Lemon juice, 2 tablespoon(s)

Method

1. Combine the curry paste and half the yoghurt in a large bowl. Add the chicken and mix to coat.
2. Preheat a chargrill or barbecue to medium. Grill the chicken, turning, for about 5–10 minutes or until browned and
cooked through.
3. Meanwhile, combine cherry tomatoes, cucumber, red onion, coriander leaves and lemon juice in a medium bowl and
toss gently to combine.
4. Place a quarter of the chicken strips on each flatbread and serve with the cherry tomato and cucumber salad, an
extra dollop of yoghurt and lime wedges.

Nutrition facts per serve

Makes 4 serves
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