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Chicken tikka Caesar salad with sliced spiced chicken, crisp romaine, Parmesan, naan croutons, and creamy dressing
TrendyTadka Editorial

Chicken Tikka Caesar Salad with Naan Croutons

Tandoori-spiced chicken cutlets, crisp romaine, Parmesan, quick yogurt Caesar dressing, and toasted garlic naan croutons make a 20-minute salad.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Indian-American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound thin boneless skinless chicken breast cutlets
  • 1 tablespoon neutral oil divided
  • 1 teaspoon garam masala
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt divided
  • 2 garlic naan breads cut into 3/4-inch cubes
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove finely grated
  • 1/2 cup finely grated Parmesan divided
  • 2 romaine hearts chopped, washed, and thoroughly dried
  • Black pepper

Method
 

Instructions
  1. Heat oven to 425°F. Toss naan cubes with 1 teaspoon oil and a pinch of salt. Bake 6 to 8 minutes, turning once, until crisp.
  2. Rub chicken with remaining oil, garam masala, paprika, cumin, garlic powder, and 1/2 teaspoon salt.
  3. Heat a skillet over medium-high. Cook cutlets 4 to 5 minutes on the first side and 3 to 4 minutes on the second, until the thickest part reaches 165°F. Rest 3 minutes, then slice.
  4. Whisk yogurt, mayonnaise, lemon, Worcestershire, garlic, half the Parmesan, black pepper, and 1 tablespoon water.
  5. Toss dry romaine with enough dressing to coat. Add naan croutons, remaining Parmesan, and sliced chicken. Serve immediately.

Notes

  • Pat cutlets dry before seasoning.
  • Keep croutons in one layer.
  • Dry romaine in a salad spinner.
  • Rest chicken before slicing so juices stay in the meat.