CHICKEN TIKKA CRISPY RICE SALAD

Ingredients

• 2 cups Basmati Rice (uncooked; day‑old rice works best for crisping)
• 3 tablespoons Olive Oil (for crisping rice and cooking chicken)
• 1.5 pounds Chicken Breast (skinless, boneless, cut into bite‑size pieces)
• 2 tablespoons Tikka Spice Blend (store‑bought or homemade (garam masala, cumin, coriander, paprika, turmeric, chili powder))
• 1 cup Greek Yogurt (plain, full‑fat)
• 0.25 cup Fresh Mint Leaves (packed, washed, stems removed)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 cup Cucumber (peeled, seeded, diced (optional for extra crunch))

Instructions

1. Cook the Rice

   Rinse the basmati rice until the water runs clear. Combine 2 cups rice with 2.5 cups water in a medium saucepan, bring to a boil, then reduce heat, cover, and simmer for 12 minutes. Remove from heat, fluff with a fork, spread on a cooling tray, and let cool completely.

   Time: PT15M

2. Crisp the Rice

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the cooled rice, spreading it in an even thin layer. Let it sit without stirring for 5 minutes, then flip sections and cook another 5 minutes until golden and crunchy.

   Time: PT10M

3. Marinate the Chicken

   In a mixing bowl, toss the chicken pieces with 2 tbsp tikka spice blend, 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Let rest for 10 minutes while the rice crisps.

   Time: PT10M

4. Cook the Chicken

   Add the remaining 1 tbsp olive oil to the same skillet over medium heat. Add the marinated chicken and sauté, stirring occasionally, for 6‑8 minutes until the pieces are cooked through and still juicy.

   Time: PT8M

5. Prepare Yogurt‑Mint Dressing

   Place Greek yogurt, fresh mint leaves, lemon juice, a pinch of salt, and a pinch of black pepper into the blender. Blend until smooth and creamy. If the dressing is too thick, add a splash of water.

   Time: PT3M

6. Assemble the Salad

   In a large mixing bowl, combine the crispy rice, cooked chicken, and diced cucumber (if using). Drizzle the yogurt‑mint dressing over the top and toss gently until everything is evenly coated.

   Time: PT5M

7. Serve

   Portion the salad onto plates or bowls, garnish with extra mint leaves if desired, and enjoy while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

40g

Fat

12g

Fiber

2g