With this in mind I have been trying to eat more healthily and I was delighted to be asked by Florette* Salad to devise a recipe using one of their salad products. I love Indian food, so the idea immediately came to me to create a salad incorporating chicken tikka. Florette are famous for their delicious selections of ready prepared salads and there is a great selection of recipes on their site to inspire you in how to use their salads to create tasty meals and snacks.
After a few drafts of ideas and ingredients, I finally settled on chicken tikka mango salad. This is so simple to make and it is really light and full of flavour so it is the ideal thing to make if you want to ease yourself in to eating more healthily whilst still enjoying food which packs in plenty of flavour.
The good news is that this takes next to no time to prepare and the only equipment involved is basic kitchen items, so anybody can give making this salad a go. It makes an excellent light lunch, on a smaller scale it can be served as a starter and it makes a great main course or side dish.
Chicken tikka mango salad
Chicken breast mini fillets, sliced.
Tikka marinade: I used a 150g pot of natural yogurt mixed with 2 tbsp tikka curry paste I added a little finely diced fresh red chilli too (optional) as I love my food quite spicy.
White baguette, thinly sliced.
Spicy (or standard) mango chutney.
Parmesan cheese shavings.
One bag of Florette classic crispy salad.
Tongs or spatula.
Marinade the sliced chicken breast fillets in the fridge for a good few hours, make sure all of the chicken is coated well in the marinade to ensure maximum flavour. When the chicken is marinaded, cook it in the griddle pan over a medium heat until it is thoroughly browned on both sides and cooked all the way through. When it has cooled, slice it thinly ready for the salad.
Place desired amount of Florette salad in to a bowl.
Heat your griddle pan on a medium heat, with a tablespoon of olive oil. Ensure the base of the pan is well coated in the hot oil before placing the bread in to the pan. This may sound obvious, but it is essential for the bread to get that lovely charred appearance and crispy texture.
Place the thin slices of baguette in to the pan and griddle for a couple of minutes on each side until they are crispy and slightly charred at the edges, to create croutons. When the croutons have cooled, arrange them around the sides of the dish of salad. Top the salad with the finely sliced chicken and sprinkle parmesan over the top, before adding a generous tablespoon of spicy mango chutney on top which complements the salad perfectly. Serve immediately and enjoy!
I hope that you like this simple salad, which I paired with a crisp fair trade chardonnay as I feel a dry and sharp wine works well alongside the chicken and sweetness of the spicy mango chutney.
What do you all think, do you like the idea of mango chicken tikka salad and have you ever used Florette to create your own recipe? I think that Florette salad is so versatile and easy to incorporate in to recipes. As always, I cannot wait to hear your thoughts and thank you so much for reading this post!
Until next time,
*DisclaimerI was invited to create a recipe using Florette, all opinions expressed herein are my own and honest.