Make your daily diet plan healthier with THIS chicken salad recipe exclusively shared by Chef Dipna Anand

If you want to speed up your weight loss process, then the salad is the best way to do it. Salads incorporate all important veggies, fruits and animal-based foods and provide you with all necessary nutrients. They make you feel fuller for a longer time thus aiding in weight loss. So, Chef Dipna Anand shares an exclusive salad recipe with chicken.

Ingredients for the salad:

Chicken Tikka cooked and cut into chunky strips

2 Tablespoon Vegetable Oil

1 medium Red Onion chopped

35 g Red Pepper diced

35 g Yellow Pepper diced

35 g Green Pepper diced

1 Red or Green Chilli finely chopped

1 Clove finely chopped

2 Teaspoons Tomato Puree  and 1 Tomato chopped

70 g Cucumber, small dices

Handful of Mint leaves chopped

2 Tablespoons Fresh Coriander and a little extra for garnish, finely chopped

1 Teaspoon Garam Masala

1 Teaspoon Chaat Masala

Chicken Tikka Recipe for marination

450 g boneless, skinless chicken thigh or breast, cut into tikka sized pieces

100 g Yoghurt

1 level teaspoon red chilli powder

1 tablespoon ginger and garlic paste

½ level teaspoon garam masala

3 tablespoons olive oil

½ teaspoon turmeric

1 tablespoon white vinegar

Salt to taste (¾  teaspoon)

Pinch of orange food colouring

¾ teaspoon cumin powder

2 teaspoons dried fenugreek leaves (crushed using the palm of your hands)

Method for the preparation

1.In a mixing bowl, mix all the chicken tikka marination ingredients (apart from the chicken).

2.Add chicken and mix well to coat and leave to marinate (minimum one hour or preferably overnight).

3.Roast chicken in the oven at 175 degrees C for 13-15 minutes until it’s perfectly cooked. Do not overcook the chicken, in fact, you can slightly undercook it as it will be finished later in the pan anyhow.

4.Once the chicken is cooked, drain the extra liquid and cut into chunky strips and leave to one side.

5.To start the salad, heat the vegetable oil in a saucepan and add garlic and red onions, fry for a minute or so before adding red or green chilli.

6.Add in the tomato puree and cook for 2 minutes before adding the chicken strips, then cook for another minute or so.

7.With the peppers, tomato and cucumber, cook for 2 minutes. Add mint leaves, fresh coriander, chaat masala and garam masala to it.

8.Cook for a final 1-2 minutes. Then garnish it with coriander and serve with mint raita.

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