Food! Always a big topic of conversion in the marketing department. So I’m kicking off with a recommendation for one of my favourites, Chicken Tikka Salad.
The recipe comes from Jamie’s 15 minute meals which can we found on Amazon.
Ingedients and method are below. I’ve done as per the Jamie’s method but also adapted for perference and thrown in other things I like and it always creates a tasty and pretty heathly treat. Enjoy.
Ingredients for four
Chicken Tikka
2 × 200g skinless
boneless chicken breasts
2 heaped tsp tikka paste
4 chestnut mushrooms(halved)
Salad
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 tbs natural yoghurt
1 heaped tbs cashew nuts
1 heaped tbs mango chutney
1 tsp turmeric
2 naan breads
200g ready-to-eat baby spinach
½ cucumber
1 carrot
30g feta cheese
Method
Place a griddle pan over a high heat.
Put the chicken breasts on a large sheet of greaseproof paper and coat with the 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.
Put the chicken onto the griddle pan along with the halved mushrooms and cook for three to four minutes a side.
Slice the spring onions and half of the chili.
Put the mustard seeds and cumin seeds into a frying pan over a medium heat and pour in two tablespoons of olive oil.
Add the spring onions, chili and lentils to the pan, squash in the tomato and add salt, pepper and a splash of red wine vinegar. Toss for a few minutes then turn off the heat.
Put the stalks of the coriander into a liquidiser (I used my small Nutribullet cup) along with the juice of a lemon, yoghurt, cashews, mango chutney and turmeric. Blend until smooth.
Once the chicken is cooked throughout, remove from the griddle along with the mushrooms and place onto a chopping board. Put the naan bread onto the griddle pan to heat up.
Tip the spinach into a large bowl or serving platter, speed peel the cucumber and carrots over the top then scatter over the lentils and mushrooms. Slice the chicken, naan and remaining chili, add to the salad and crumble over the feta.
Spoon the dressing over the salad and serve with the remaining coriander leaves and lemon wedges.
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Blog author
Michael Breeze
Virtual marketing director and the Breeze in Marketing Breeze
Made a career helping disruptive software creators grow revenues with channel partners through great marketing. Many years of experience, lots of success and learned quickly from mistakes.
It would be great to connect on LinkedIn or just message me if you want a free marketing review.
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