Chicken Salad

Name: Chicken Salad
Prep time: 20 min
Cook time: 10 min
Yield: 3 to 4 servings
Cuisine: Spanish Menu
Ingredients: Chicken Breast — 200g; Chicken Thigh — 200g; Butter — 25g; Salt — To taste; Black Pepper — To taste; Extra Virgin Olive Oil — 60ml; Garlic — 1 tbsp; Oregano — 1 tbsp; Chilli Flakes — 1 tbsp; Black Pepper — ½ tsp; Salt — ½ tsp; Fresh Coriander — 2 tbsp; Cucumber — 1; Bell Pepper — 2; Tomato — 2; Carrot — 2; Cabbage — 1; Lemon Juice — 2

This refreshing Spanish chicken salad combines tender, pan-seared chicken breast and thigh cubes with a crisp medley of fresh cucumber, bell pepper, tomato, carrot, and cabbage. Tossed in a vibrant dressing of extra virgin olive oil, garlic, oregano, chilli flakes, and fresh coriander, this nourishing salad offers a perfect balance of bold flavours and satisfying textures, making it an ideal choice for a healthy, protein-rich meal.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 3 to 4

Notes:

The chicken is first poached for 10 minutes until tender, then fried in butter until golden, which creates a soft, succulent interior and a flavoursome, crispy exterior that elevates the salad.

The leftover poaching liquid is a nutrient-dense chicken stock that should be reserved for soups or gravies rather than being discarded.

To customise the salad for different dietary goals, weight-loss focused individuals can trim any excess fat from the chicken, while those looking to gain weight can retain it for extra calories.

The dressing is a versatile blend of extra virgin olive oil, garlic, oregano, chilli flakes, salt, pepper, and fresh coriander; feel free to adjust the ratios of these aromatics to perfectly suit your personal preference for heat and flavour.

For the freshest results, prepare the vegetables by cutting them into uniform cubes or flakes just before assembling, ensuring the crunch remains perfectly intact when served.

Poach Chicken
Boil the chicken breast and thigh pieces in a saucepan of water for 10 minutes until soft and fully cooked, then remove and set aside.

Fry Chicken
Heat butter in a non-stick pan and fry the cooked chicken pieces until they develop a beautiful golden-brown colour, seasoning with salt and pepper on both sides.

Prepare Dressing
Whisk together extra virgin olive oil, garlic, oregano, chilli flakes, black pepper, salt, and fresh coriander in a bowl.

Assemble Salad
Combine the cubed cucumber, bell pepper, tomato, carrot, and cabbage in a large serving bowl, pour the prepared dressing over the vegetables, and toss until evenly coated.

Finalise and Serve
Top the dressed vegetables with the golden fried chicken cubes, drizzle with fresh lemon juice, and serve immediately as a nutritious, protein-packed meal.