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Everyday Kitchen Ideas
Dinner

Healthy Grilled Tikka Chicken Salad with Red Beans

A fresh and flavorful red bean salad topped with grilled tikka-marinated chicken, crunchy vegetables, sweet raisins, and a zesty homemade dressing. Serve with golden French fries and lemon wedges.

Preparation
30 minutes
Servings
4
Grilled tikka chicken salad with red kidney beans, fresh vegetables, and golden French fries served in a skillet.

Ingredients

FOR THE RED BEAN SALAD

  • boiled red kidney beans — 1 cup
  • cucumber — 1
  • tomato — 1
  • boiled green beans — ¼ cup
  • small onion — 1
  • small capsicum — 1
  • raisins — 12–15

FOR THE SALAD DRESSING

  • lemon juice — 1 tbsp
  • olive oil — 1 tbsp
  • honey — ½ tbsp
  • chopped garlic — 1 tsp
  • Salt (to taste)
  • chaat masala — ½ tsp
  • black pepper powder — ½ tsp
  • cumin powder — ½ tsp

FOR THE GRILLED CHICKEN

  • thick yogurt — 3–4 tbsp (dahi)
  • ginger-garlic paste — ½ tsp
  • lemon juice — ½ tsp
  • tikka masala — ½ tbsp
  • chicken fillets — 2 (diced)
  • olive oil — 1 tbsp

FOR SERVING

  • French fries (optional)
  • Fresh salad leaves (optional)
  • Lemon wedges

Directions

  1. Step 1: Prepare the Salad Base

    In a large mixing bowl, add the boiled red kidney beans, cucumber, tomato, green beans, onion, capsicum, and raisins.

  2. Step 2: Prepare the Dressing

    In a small bowl, whisk together lemon juice, olive oil, honey, chopped garlic, salt, chaat masala, black pepper powder, and cumin powder until well combined.

  3. Step 3: Marinate the Chicken

    In a bowl, add yogurt, ginger-garlic paste, lemon juice, and tikka masala. Mix well. Add the diced chicken and coat thoroughly. Cover and marinate in the refrigerator for 30 minutes.

  4. Step 4: Grill the Chicken

    Grease a grill pan with olive oil. Add the marinated chicken and cook, covered, over low heat for 6–7 minutes per side. Flip, cover, and cook for another 6–7 minutes over low heat. Finish cooking over medium heat on both sides until the chicken is completely cooked. Let it rest for 5 minutes.

  5. Step 5: Assemble and Serve

    Arrange the red

Tips for the Best Grilled Tikka Chicken Salad

  • Marinate the chicken in the refrigerator for at least 30 minutes for better flavor.
  • Cut the chicken into evenly sized pieces to help it cook consistently.
  • Cook the chicken until it reaches an internal temperature of 165°F (74°C).
  • Drain the kidney beans and green beans thoroughly to prevent excess moisture in the salad.
  • Whisk the dressing well to combine the lemon juice, olive oil, honey, and spices.
  • Toss the dressing with the salad just before serving to keep the vegetables fresh and crisp.
  • Let the grilled chicken rest for 5 minutes before adding it to the salad.
  • Serve with French fries and lemon wedges for an optional extra side.