Chicken Tikka Salad on Pappadams Chicken Tikka Salad on Pappadams

Author: Canadian Living

This is a mildly spiced Indian classic in miniaturized form. Pappadams, an Indian cracker bread, are available as mini-size snacks from Shikar brand in Indian grocery stores and some supermarkets. They come in a variety of flavours (including our favourite, black pepper), and one container will have more than enough for this recipe. Or serve on toasted pita wedges, rice crackers or melba rounds.

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: January 2007


  • 2 boneless chicken breasts skinless
  • 1/3 cup Balkan-style plain yogurt
  • 2 tablespoons almond or cashew butter or 1 tbsp natural peanut butter
  • 2 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 pinch ground ginger
  • 1 pinch cayenne pepper
  • 1/2 cup finely chopped Granny Smith apple
  • 1/4 cup finely chopped green onion
  • 1/4 cup dried currants or chopped raisins
  • 50 mini pappadams
  • coriander or mint leaves


In saucepan of simmering water, cover and poach chicken until no longer pink inside, about 12 minutes. Drain and let cool. Finely chop; set aside.

In bowl, whisk yogurt, almond butter, mayonnaise, lemon juice, cumin, coriander, salt, turmeric, ginger and cayenne; stir in chicken, apple, onion and currants. (Make-ahead: Cover and refrigerate for up to 24 hours.) Mound heaping 1 tsp (5 mL) onto each pappadam; garnish with coriander leaf.

Nutritional facts Per piece: about

  • Sodium 39 mg
  • Protein 2 g
  • Calories 20.0
  • Total fat 1 g
  • Cholesterol 4 mg
  • Saturated fat trace
  • Total carbohydrate 2 g


  • Iron 1.0
  • Calcium 1.0
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Chicken Tikka Salad on Pappadams