Keto Chicken Tikka Salad

About this recipe

This isn't a sad desk salad. You're grilling chicken breast until it's charred at the edges and cooked through, then tossing it warm with a Greek-yogurt-based tikka dressing while it still holds heat. The dressing clings better to warm protein, and the yogurt tangs against the spice of garam masala and chilli powder. A 30-minute meal that feels intentional — not something you threw together at the last minute. Mixed greens, red onion, and cucumber provide structure and volume for only a handful of added carbs. The dressing (yogurt, ginger-garlic paste, lemon juice, cumin) is keto-friendly because you're using full-fat Greek yogurt, not a cream-cheese base. At 38g protein per serving and 6g net carbs, this swings hard on the protein-to-carb ratio; you're eating chicken and greens, not salad-as-side. Prepare the chicken and dressing the night before if you like; assemble the salad just before serving so the greens don't wilt. Left over dressing keeps for four days and works equally well as a dip for baked paneer or roasted cauliflower. The cumin powder is non-negotiable — it ties the entire dish together.