Chilli chicken salad

Name: Chilli chicken salad
Yield: Serves 2
Cuisine: Thai recipes
Ingredients: ¼ cucumber; 2 spring onions; 2 cooked, skinless chicken breasts; 2 tbsp olive oil; 2 tbsp hot chilli relish (we like English Provender Co); Juice of 1 lime, plus wedges to serve; 1 tbsp chopped fresh coriander; Little gem lettuce leaves (optional)

Published: 30 Jun 06
Updated: 18 Mar 24

Test kitchen approved

This quick chicken salad recipe makes wonderfully spicy supper.

Serves 2
Ready in 10 minutes

Visit deliciousmagazine.co.uk to save recipe

Ingredients

¼ cucumber
2 spring onions
2 cooked, skinless chicken breasts
2 tbsp olive oil
2 tbsp hot chilli relish (we like English Provender Co)
Juice of 1 lime, plus wedges to serve
1 tbsp chopped fresh coriander
Little gem lettuce leaves (optional)

Method

Deseed and chop the cucumber and finely shred the spring onions. Set aside.
Tear the chicken breasts into bite-size pieces. Heat a pan until hot, then add the olive oil. Fry the chicken for 5 minutes, stirring, until hot and crispy at the edges.
Take off the heat and stir through the chilli relish and the lime juice. Put into a bowl, toss with the cucumber and coriander. Season to taste.
Serve on the lettuce leaves, if you like, topped with the shredded spring onions and lime wedges.

Recipe from July 2006 Issue

Fancy getting a copy in print?

Subscribe to our magazine

Chilli chicken salad

Ingredients

Method

More to discover