Chicken tikka lentil and spinach salad

We create a new evening meal plan every week for our 1:1 and Uplift clients. Here is an example of one of the recipes that our clients received this week. Our recipes are all easy, delicious, family-friendly meals that ensure that you will not be cooking separate meals for family members and will not be searching high and low for expensive ingredients.

Enjoy this recipe! We would love to hear from you if you try it. Tag us on Facebook or Instagram at @uplift_nutrition_dietitians



  • 4 spring onions

  • 1 tsp mustard seeds

  • ½ tsp cumin seeds

  • 1 tin rinsed and drained lentils

  • Red wine vinegar

  • 1 bunch coriander fresh, and stalks

  • 1 Lemon

  • 4 tbsp yogurt

  • 1 tbsp cashews

  • 1 tbsp mango chutney (works well with any chutney actually!)

  • 1 tsp turmeric

  • 1 bag of baby spinach/ salad greens

  • ½ cucumber (if not in season- use 1 cup frozen beans, thawed and drained)

  • 2 carrots

  • 30 g feta cheese

  • 1 splash of Olive Oil

  • 1/2 -1 naan bread to serve per person


  • 400 g Chicken breast fillet, skinless

  • 2 tbsp Patak’s Tikka Masala Paste

  • 4 mushrooms


  1. On a large sheet of baking paper, toss the chicken with salt, pepper and the tikka paste.

  2. Place the chicken on a hot griddle pan with the halved mushrooms, turning after 3 or 4 minutes, until nicely charred and cooked through.

  3. Trim and finely slice the spring onions and half the chilli.

  4. Put the mustard and cumin seeds and 2 tablespoons of oil into a frying pan, followed by the sliced spring onion.

  5. Toss occasionally for a couple of minutes, then turn the heat off.

  6. Rip the coriander stalks into the liquidizer with the juice of 1 lemon, the yogurt, cashews, mango chutney and turmeric, then whiz up until smooth.

  7. Remove the cooked chicken and mushrooms from the griddle then add the naan breads to the pan to heat.

  8. Tip the baby spinach on to a serving board or platter, scatter over the lentils, red wine vinegar, cucumber or beans and carrot over the top, then sprinkle over the mushrooms.

  9. Slice the chicken and naan and arrange on top, then crumble over the feta and spoon over the dressing.

  10. Finish with the coriander leaves and serve with lemon wedges.