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Jamie Oliver's 15 Minute Meals: Chicken Tikka Salad recipe

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A fresh and satisfying chicken tikka, naan and lentil salad. The dressing is made from coriander, yoghurt, cashews and mango chutney.

  • Prep10m
  • Cook10m
  • Total20m

This is a filling salad which comes together without too much fuss and is probably achievable in 15 minutes if you follow the instructions closely.

It’s helpful to get all the ingredients out before starting as there are quite a lot of them. I didn’t and I forgot to add the feta at the end but the salad was still great.

A note for next time: the chicken breasts I used were enormous and I didn’t flatten them enough so they took ages to cook on the griddle.


Jamie Oliver's 15 Minute Meals: Chicken Tikka Salad

  • Prep10m
  • Cook10m
  • Total20m
Serves: 4


Chicken Tikka

  • 2 × 200g skinless, boneless chicken breasts
  • 2 heaped tsp tikka paste
  • 4 chestnut mushrooms (halved)


  • 4 spring onions
  • 1 red chili
  • 1 heaped tsp mustard seeds
  • ½ tsp cumin seeds
  • olive oil
  • 250g ready cooked Puy lentils
  • 1 ripe tomato (or a few cherry tomatoes)
  • red wine vinegar
  • large bunch coriander
  • 2 lemons
  • 4 tbsp natural yoghurt
  • 1 heaped tbsp cashew nuts
  • 1 heaped tbsp mango chutney
  • 1 tsp turmeric
  • 2 naan breads
  • 200g ready-to-eat baby spinach
  • ½ cucumber
  • 1 carrot
  • 30g feta cheese


  1. Place a griddle pan over a high heat.
  2. Put 2 x 200g chicken breasts on a large sheet of greaseproof paper and coat with 2 heaped teaspoons of tikka paste, salt and pepper. Fold the paper in half over the chicken and bash with a rolling pin until the chicken is 1.5cm thick.
  3. Put the chicken onto the griddle pan along with 4 halved chestnut mushrooms and cook for three to four minutes a side.
  4. Slice 4 spring onions and half of 1 red chili.
  5. Put 1 heaped teaspoon of mustard seeds and ½ a teaspoon of cumin seeds into a frying pan over a medium heat and pour in 2 tablespoons of olive oil.
  6. Add the spring onions, chili and 250g of pre-cooked puy lentils to the pan, squash in 1 tomato and add salt, pepper and a splash of red wine vinegar. Toss for a few minutes then turn off the heat.
  7. Put the stalks from a large bunch of coriander into a blender (I used my small Nutribullet cup) along with the juice from 1 lemon, 4 tablespoons of yoghurt, 1 heaped tablespoon of cashews, 1 heaped tablespoon of mango chutney and 1 teaspoon of turmeric. Blend until smooth.
  8. Once the chicken is cooked throughout, remove from the griddle along with the mushrooms and place onto a chopping board. Put 2 naan breads onto the griddle pan to heat up.
  9. Tip 200g of spinach into a large bowl or serving platter, speed peel ½ a cucumber and 1 carrot over the top then scatter over the lentils and mushrooms. Slice the chicken, naan and remaining chili, add to the salad and crumble over 30g of feta cheese.
  10. Spoon the dressing over the salad and serve with the remaining coriander leaves and lemon wedges.

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