Chicken Tikka & Lentil Salad with Wholewheat Naan

A refreshing salad recipe for a hot summers evening. Delicious, tender chicken tikka, hearty healthy puy lentils, and tangy dressing served with warm homemade wholewheat naan.

What you need (serves 2)

For the salad:

2 x chicken breasts
2 heaped tsp Tikka paste

4 spring onions
1/2 red chilli
1 heaped tsp mustard seeds
1/2 tsp cumin seeds
1 x 250g packet ready-to-eat puy lentils
red wine vinegar
coriander
1 fresh lemon
4 tbsp fat free greek yoghurt
1 heaped tbsp cashew nuts
1 heaped tbsp mango chutney
1 tsp tumeric
mixed salad leaves
cucumber
red pepper
30g feta cheese

For the naan (makes two medium naan breads):

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon coconut sugar
1/2 tbsp baking powder
1/2 teaspoon nutritional yeast (optional)
1 teaspoon garlic powder
1/4 teaspoon pink Himalayan salt
A sprinkle of ground black pepper
1/3 cup warm milk
1/4 cup greek yogurt
Coconut oil

What to do

To make the salad:

  1. Bash and flatten your chicken fillets, season and rub with tikka paste. Place them on a hot griddle pan and fry until cooked through.
  2. To make the dressing add the yoghurt, juice of your lemon, a bunch of coriander, cashew nuts, mango chutney and tumeric to a blender and whiz up until smooth.
  3. Finely trim the spring onions and chilli. Heat a little coconut oil in a pan and add alongside the lentils. Pop in a splash of red wine vinegar. Toss occasionally for a couple of minutes then remove from the heat.
  4. Add salad leaves to a big dish followed by red pepper and cucumber ribbons. Sprinkle over the lentils an chopped chicken. Drizzle with your dressing and finally add crumbled feta and some chopped coriander.

To make the naan:

  1. In a bowl, add both flours, brown sugar, baking powder, nutritional yeast, garlic powder, salt and pepper and mix.
  2. Create a well in the centre of the flour. Slowly add the warm milk and yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. You may need to add a little more liquid but the dough should be sticky.
  3. Flour your hands and knead the dough for about 5 minutes. Cover the bowl with a plastic wrap and let it sit for 30 minutes.
  4. Divide the dough into 2 balls (the smaller balls will puff up more) and roll up into a circle, then roll into a slightly oblong shape on a floured surface using a rolling pin.
  5. Brush both sides of the naan with the coconut oil and here you can add even more seasonings on the outside of the naan.
  6. Add a teaspoon each per naan of coconut oil into the hot pan, and add the naan. Cover with a lid and bake for about 30 seconds to 1 minute, until you see bubbles starting to form. Keep an eye on them so they don’t burn. they will puff up a little bit and brown in areas.
  7. Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots. Once cooked sprinkle with parsley and enjoy warm.