The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Salad with Mango, Lentils & Tikka Drizzle
Tropical mango meets succulent British chicken and fibre-rich lentils in this filling salad. Add in baby plum tomatoes for freshness and drizzle over tikka-spiced coconut dressing to finish.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 150g diced British Free Range chicken breast (use half)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 mango (use half)
- 15g creamed coconut (use half)
- 40g mixed salad leaves (use half)
Nutritional Information
Calories: 459
Protein: 32g
Carbs: 37g
Fat: 20g
Ingredients
- 300g diced British Free Range chicken breast
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 mango
- 40g mixed salad leaves
- 110g baby tomatoes
- 1 onion
- 15g creamed coconut
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 unwaxed lime
Nutritional Information
Calories: 552
Protein: 52g
Carbs: 37g
Fat: 21g
Chicken Salad with Mango, Lentils & Tikka Drizzle
Tropical mango meets succulent British chicken and fibre-rich lentils in this filling salad. Add in baby plum tomatoes for freshness and drizzle over tikka-spiced coconut dressing to finish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large mixing bowl, a measuring jug & a sieve
Cook the chicken
- Cut half of the onion into wedges
- Add the chicken and onion wedges to the lined baking tray, drizzle with 1 tbsp oil and coat with half of the tikka paste. Season with salt and pepper. Bake for 13 mins, until cooked through
Prep the veg & pickle the onion
- Thinly slice the remaining onion
- In the large bowl combine the sliced onion with the juice from the lime and a pinch so salt. Set aside to pickle
- Halve the tomatoes. Peel and dice the mango into 1cm chunks. Drain and rinse the lentils
Make the tikka drizzle
- Dissolve the creamed coconut in a jug with 2 tbsp hot water. Stir in the remaining tikka paste and a pinch of salt
Assemble the salad
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- When cooked, toss the chicken, onion wedges, lentils, mango & salad leaves together in the pickled onion bowl
- Drizzle over the tikka dressing and mix. Season to taste with salt and pepper
Plate up
- Share the chicken tikka salad between plates
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.