Spicy chicken salad
If you're looking for a budget-friendly homemade salad bowl with all the crunch - you'll love this one! It's an easy and healthy spicy chicken salad recipe - that's also low carb. Packed with flavour, it's paired with a homemade salad dressing that's made with grated fresh turmeric and all the zest. Learn how to make the best chicken salad recipe!
SERVES
3
Ingredients
- 2 chicken breast extra large (total weight~450 g), fat and skin removed, each breast cut into three thin slices
- 3 cloves garlic large, crushed
- 2 teaspoons cayenne pepper powder
- 1 teaspoon oregano dried
- 1/2 teaspoon salt sea salt
- 1 tablespoon olive oil extra virgin for spicy chicken marinade
- 1 head lettuce large, green leaf, washed and cut
- 2 apples Ambrosia, washed, cored and cut into small chunks
- 1 teaspoon olive oil for frying chicken
Spicy homemade dressing:
- 2 tablespoon olive oil extra virgin
- 1 lemon juice from fresh lemon
- 1-1/2 teaspoon fresh turmeric washed, peeled and grated
- 1 teaspoon mustard yellow
- 1/4 teaspoon black pepper powder
- 1 teaspoon red chilli flakes
Directions
Spicy chicken salad:
- In a large container, add chicken breast slices along with crushed garlic, cayenne pepper, salt, dried oregano and one tablespoon olive oil. I use my hands to gently mix and coat each slice of breast.
- In a large non-stick fry pan, heat 1/2 teaspoon olive oil and use a brush to coat the pan. Fry the chicken in two batches: on medium-high heat, fry three breast slices. Cook for two to three minutes on each side. Check to make sure the chicken is cooked through before removing them from the pan. Repeat with the remaining breast slices. Once cooked, let the chicken cool for 10-15 minutes. Then cut into medium slices.
- While the chicken is frying and cooling, make the dressing.
Spicy homemade dressing:
- Add all the dressing ingredients into a small mason jar. Give it a good shake to mix and store in the refrigerator until serving.
Serving the salad:
- Prepare the lettuce and apples as close to serving time to retain freshness. In a large bowl, add lettuce and pour the dressing on top. Use your hand to toss the leaves to coat the green leaf lettuce. Transfer to serving bowls and top with chicken and apple chunks.
Notes:
- Cut the chicken breasts into thin slices, so the marinade flavours are absorbed quickly. Plus, you'll shorten the cooking time.
- Take your time to massage the marinade on the breasts to coat the slices. Be gentle.
- Pan-fry the chicken breasts on medium-high heat to give the breasts that lovely char. If the heat is low, they will be too wet and take longer to cook through.
- Remember to follow the order of steps to ensure your spicy chicken salad is fresh and crunchy.
- I recommend using your hands to toss the salad with the dressing.
- Don't forget to let the chicken sit for 10-15 minutes before adding it to the greens.
- Opt for fresh turmeric for the dressing. It's drastically different from powdered turmeric and won't give the same taste profile. I think it's a super surprise - that every salad should have.
- Add the dressing at the time of serving.
- Depending on whether this salad is served as a main or side, it could serve 3-4 persons. The nutritional analysis is based on three servings.
Click here to find the original recipe.
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