Take yogurt in a bowl. Add red chilli paste and ginger-garlic paste.
Toast almonds till lightly browned.
Add salt, garam masala powder and lemon juice to the yogurt and mix well. Add chicken pieces and mix well. Set aside to marinate for 4 hours.
Transfer toasted almonds in another bowl and cool to room temperature.
Heat some oil in a non-stick grill pan. Place marinated chicken pieces on it and grill till the chicken is fully cooked.
To make salad, diagonally slice spring onion bulb and place in a bowl. Roughly chop basil leaves and add alongwith mint leaves. Tear Iceberg and lollo rosso lettuce leaves and add.
To make dressing, take tomato juice in a bowl. Add mustard paste, Balsamic vinegar, salt, olive oil and crushed peppercorns and mix well.
Remove chicken tikka from heat and cut further into smaller pieces.
Add dressing and some of the chicken pieces to the salad and toss well.
Transfer the salad on a serving plate, garnish with remaining chicken pieces and toasted almonds and serve immediately.