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Try this spiced chicken salad, then check our more of our chicken salad recipes.

  • 600g skinless and boneless chicken thigh fillets
  • 2 tbsp Greek yoghurt
  • olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 lemon
    1/2 zested and 1 juiced

SALAD

  • 1 large cucumber
    cut into 1cm dice
  • 2 tbsp cumin seeds
    dry toasted and roughly crushed
  • 2 tbsp coriander seeds
    dry toasted and roughly crushed
  • 1 tbsp chilli flakes
  • 200g dried sour cherries or dried cranberries
  • a bunch spring onions
    thinly sliced
  • 150g spring onions
  • a bunch coriander
    leaves roughly chopped and stalks thinly sliced
  • 4 tbsp rice wine vinegar
  • 2 tbsp honey
  • extra-virgin olive oil

Nutrition: per serving

  • kcal426
    low
  • fat23.2g
  • saturates5.1g
  • carbs30g
  • sugars22.8g
  • fibre3.9g
  • protein22.5g
  • salt0.4g
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Method

  • step 1

    Marinate the chicken thigh fillets in the yogurt, 3 tbsp oil, spices and lemon zest and juice for at least 30 minutes (longer is better). Remove from the fridge 20 minutes before you are ready to use, season and mix again.

  • step 2

    Heat a large heavy-based frying pan over a medium heat and once hot, drizzle in a little olive oil and fry the chicken thighs gently (turn the heat down if they are burning or browning too quickly) for about 10 minutes on each side until they have a nice, deep golden brown crust all over and are cooked through. Remove and slice.

  • step 3

    Mix the chicken, cucumber, cumin and coriander seeds, chilli flakes, sour cherries, spring onions, cashews and coriander in a bowl and add the rice vinegar, honey and a drizzle of extra-virgin olive oil. Season, and serve in a wide, shallow bowl or platter.

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Comments, questions and tips (2)

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A star rating of 5 out of 5.1 rating

julierobb68079

This is delicious and ideal for entertaining as can all be prepared well in advance. The chicken is fab fried, but as I am trying to lose weight I cooked in on a griddle in a hot oven and it worked well. Thank you for this fab recipe

janeforbette

question

Hello, Sabrina, this sounds delicious. I assume the 150g above refers to cashews, but it's missing. Should these be toasted or roasted first before adding to the salad? Should the chicken (and cashews) be served warm, or is it just as good if made ahead and served when the chicken is cold? Cheers,…

olive-magazine

Hi, thanks for your question. Yes that's right - it should be 150g natural cashews. They are lightly toasted/roasted first for the most flavour. This is great when the chicken is just slightly warm, or you can make it ahead and serve cold. If serving cold it's best not to combine the chicken with…

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