30 Jun Chicken Tikka Salad
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| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Servings |
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Ingredients
- 2 cups butter lettuce
- 1/3 English cucumber
- 1/2 yellow bell pepper
- 2 radishes
- 1/2 cup diced chicken tikka
- 1 tsp extra virgin olive oil
Ingredients
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Instructions
- Tear the lettuce into bit size pieces, and place them in the bottom of the salad bowl.
- Peel the cucumber. Cut it into quarters lengthwise. Then cut it into ½ inch thick pieces. Put the chopped cucumber on top of the lettuce.
- Dice the bell pepper. Place the bell pepper on top of the cucumber.
- Finely dice the radishes. Place the radishes on top of the bell pepper.
- Place the chicken on top of the veggies.
- Dress the salad by drizzling the olive oil over the top.
Recipe Notes
Notes:
The salad (minus the olive oil) will keep well in the refrigerator for up to 3 days. Just add the oil when you’re ready to eat the salad or in the morning if it’s being packed to go.
Use leftover chicken tikka from eating out or make your own.