Healthy Living: Chicken Tikka Salad

This recipe originated in the New Zealand "Recipes" magazine from a few months ago. I tweaked it and this has become a favorite in our house.

If you like chicken tikka masala as much as I do, you're going to love this healthier version of it!

Chicken Tikka Salad
serves 4

500 grams shredded chicken (I used leftover chicken from our Sunday roast)
2 TBS tikka masala paste
1/3 cup of light sour cream
juice of one lemon
small head of lettuce, chopped
1 red pepper, cored and chopped
1 carrot, sliced (I use a vegetable peeler to slice my carrots, but do what you want)
1 onion, sliced
1 red apple, diced
100 grams of raisins (or just a handful of them, that's about what it is)
1 cup of basmati rice, cooked
Handful of cilantro, chopped

Cook the rice and set aside. In a frying pan, brown the onion over medium heat. Add the shredded chicken and warm. Mix in all but a half teaspoon of the masala paste. Stir to coat the chicken evenly and then remove from the heat. In a small bowl mix the sour cream, lemon juice and remaining masala paste to make a dressing for the salad. Mix all the veggies and fruit in a big serving bowl or dish. Add the rice and distribute evenly. Pour the dressing over it and mix well to coat. Top with the chicken and serve with naan.