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Veetee Recipe

Naan Bread Salad topped with Curried Chicken

Easy2 Servings
This delightfully light but filling Asian-inspired stacked dish will satisfy a curry lover in you for sure! Perfect as a light dinner meal or an impressive starter to wow your dinner guests.

What you need to get


  • 1 VeeTee Pilau rice

  • 2 Naan breads, shop bought or make your own

  • 2 Chicken breasts

  • 1 Small red onion, thinly sliced

  • 1/2 Cucumber, peeled and chopped

  • 1/2 Red chilli, de-seeded and chopped

  • 1tbsp Olive oil

  • 4tbsp Mango chutney

  • 2tbsp Medium curry powder

  • 1tbsp Grated ginger

  • 4tbsp Soya sauce

  • 5g Mint, roughly chopped

  • 5g Coriander, roughly chopped

  • 1/2tbsp Cumin seeds

  • Juice of a lime to taste

What you need to do


  1. Pre-heat your oven to 200*c gas 6.

  2. Place the chicken breast between two pieces of cling film and batten out with a rolling pin until even in thickness.

  3. Drizzle the olive oil over the chicken and sprinkle over the curry powder, rub into the chicken and cook in the oven for 15-20 minutes.

  4. With the eggs make an omelette using a little of the oil. Roll up and cut into strips and leave until needed.

  5. In a mixing bowl, add the red onion, cucumber, mint, coriander, chilli, lime juice and cumin seeds with a little salt, mix well and leave until needed.

  6. Warm the Naan bread in the oven for 5 minutes.

  7. Cook the rice according to the packs instructions.

  8. Place a naan onto a serving plate and spread the mango chutney over.

  9. Loosen the cooked rice with a fork and add to the naan.

  10. Slice the chicken, arrange over the rice.

  11. Spoon over the salad and serve.

Tips: Why not to replace chicken with beef or lamb next time?

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Naan Bread Salad topped with Curried Chicken

Naan Bread Salad topped with Curried Chicken This delightfully light but filling Asian-inspired stacked dish will satisfy a curry lover in you for sure! Perfect as a light dinner meal or an impressive starter to wow your dinner guests.

What you need to get


  • 1 VeeTee Pilau rice

  • 2 Naan breads, shop bought or make your own

  • 2 Chicken breasts

  • 1 Small red onion, thinly sliced

  • 1/2 Cucumber, peeled and chopped

  • 1/2 Red chilli, de-seeded and chopped

  • 1tbsp Olive oil

  • 4tbsp Mango chutney

  • 2tbsp Medium curry powder

  • 1tbsp Grated ginger

  • 4tbsp Soya sauce

  • 5g Mint, roughly chopped

  • 5g Coriander, roughly chopped

  • 1/2tbsp Cumin seeds

  • Juice of a lime to taste

What you need to do


  1. Pre-heat your oven to 200*c gas 6.

  2. Place the chicken breast between two pieces of cling film and batten out with a rolling pin until even in thickness.

  3. Drizzle the olive oil over the chicken and sprinkle over the curry powder, rub into the chicken and cook in the oven for 15-20 minutes.

  4. With the eggs make an omelette using a little of the oil. Roll up and cut into strips and leave until needed.

  5. In a mixing bowl, add the red onion, cucumber, mint, coriander, chilli, lime juice and cumin seeds with a little salt, mix well and leave until needed.

  6. Warm the Naan bread in the oven for 5 minutes.

  7. Cook the rice according to the packs instructions.

  8. Place a naan onto a serving plate and spread the mango chutney over.

  9. Loosen the cooked rice with a fork and add to the naan.

  10. Slice the chicken, arrange over the rice.

  11. Spoon over the salad and serve.

Tips: Why not to replace chicken with beef or lamb next time?