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Chicken tikka with green bean salad

Serves   4-6
Prep time: 20 mins (plus marinating)
Cooking time: 30 mins

Looking for the perfect Summer salad that the kids will adore? Then look no further than our chicken tikka with a green bean salad! Inspired by the flavours of India, the tender chicken skewers pair perfectly with our seasonal green bean and potato salad, dressed in a gently spiced mustard dressing. 





  • 800g skinless chicken breasts, diced or pre-made chicken skewers
  • ½ cup Greek yoghurt 
  • ¼ cup Indian curry paste, of your choice 
  • 500g new potatoes 
  • 300g green beans, trimmed 
  • 1 cup frozen peas 
  • 1tsp dijon mustard
  • 2tsp Pams honey, warmed  
  • 1tsp curry powder 
  • Juice of 1 lemon
  • 1tsp mustard seeds (optional)
  • Pams Olive oil 
  • 2 Tbsp freshly chopped mint 
  • 2 Tbsp freshly chopped parsley
  • ¼ red onion, thinly sliced 
  • Lemon wedges, to serve 

TIP: Amplify the textures in this recipe by serving with light and crispy pappadums for a deliciously crunchy surprise! 



  1. In a bowl, combine the diced chicken, Greek yoghurt and curry paste in a bowl. Season with salt and pepper, then mix to combine. Cover and place in the fridge to marinate for a minimum of 30 minutes. 
  2. While the chicken is marinating, boil the new potatoes for 12-15 minutes or until tender when tested with a knife. Drain, set aside to cool, then bring another pot of water to the boil. Add the green beans and peas to the boiling water and cook for 3-4 minutes or until the beans are tender, but still al dente. Drain and set aside. 
  3. To make the salad dressing, whisk together the mustard, honey, curry powder, lemon juice and mustard seeds. While whisking, stream in 2 Tbsp of olive oil. Season with salt and pepper, then set aside. 
  4. Thread the marinated chicken pieces onto metal (or soaked wooden) skewers. Bring a grill pan or BBQ to a medium to high heat, then cook the skewers for 4-5 minutes each side or until golden and the chicken is completely cooked through. 
  5. To assemble the salad, begin by slicing the cooked potatoes, then arrange on a platter with the green beans and peas. Sprinkle the chopped herbs and sliced onion over the top, then spoon the dressing over the top. 
  6. Serve the salad alongside the cooked chicken tikka skewers, with fresh lemon wedges to garnish.