Spicy Chicken Salad
This spicy chicken salad is not only healthy but gut friendly! If spice is not your thing, never fear, you can make a small adjustment to still enjoy this delicious salad.
Servings 2
Ingredients
- 300 grams chicken breast
- 1 medium cucumber
- 1 cup cherry tomatoes
- ½ red onion (or shallots)
- 1 small red capsicum
- 2 cups mixed salad leaves
- 3 tbsp spicy mayonaise (see notes above for preferred options)
- 1 tbsp olive oil
Instructions
- Chop red onion, cucumber, tomato, capsicum and any other vegetables you would like to use in this salad.
- Add mixed salad leaves to a medium size mixing bowl with cucumber, tomato, red onion and a dash of extra virgin olive oil + a pinch of salt and pepper. Toss the leaves to combine.
- Prepare your chicken breast by slicing into desired size pieces and toss with spices. I like to use a blend of chili, garlic, onion, paprika, salt & pepper.
- Heat olive oil in a fry pan, add the chicken & capsicum strips.
- Once the chicken is cooked, remove from the pan and add to a plate. Continue to cook the capsicum strips until cooked through or, if like me, you like a little bit of char grilled capsicum, cook until the strips star to char.
- Add the cooked chicken and capsicum to the salad bowl.
- Spoon/drizzle peri peri or spicy sauce of your choice, over the salad and toss with tongs to coat everything.
- Serve straight away*
Notes
*I don't recommend storing this salad for later, however you can grill the chicken and capsicum strips in advance or the night before. Store in an airtight container and then assemble the rest of the salad the following day or when you are ready to eat.