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    Spicy chicken salad

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 4


    400g Essential British Chicken Mini Breast Fillets, larger ones halved lengthways
    1 tbsp olive oil
    1½ tbsp Cooks Ingredients’ Piri Piri Rub
    2 pitta breads, cut into finger-width strips and the two sides pulled apart
    2 corn on the cob
    270g pack cherry vine tomatoes
    1 lemon, finely grated zest and juice
    ½ x 25g pack flat leaf parsley, roughly chopped


    1. Preheat the oven to 220ºC, gas mark 7. Toss the chicken with ½ tbsp olive oil and the piri piri rub and put on a tray lined with baking parchment. Bake for 10 minutes, then add the pitta strips, and drizzle over the remaining oil. Cook for another 10 minutes.

    2. Meanwhile, bring a pan of water to the boil. Add the sweetcorn and boil for 6 minutes. Drain. Heat a dry frying pan over a high heat. Add the corn and cook for 5 minutes, then add the cherry tomatoes for another 5 minutes, turning regularly, until charred.

    3. Tip the chicken, pitta and any juices into a bowl. Add the tomatoes. Slice the corn from the cobs and add to the bowl, along with the lemon zest, juice (to taste) and parsley.

    Cook’s tip Pitta bread freezes really well, so don’t feel you need to use the whole pack after you’ve finished making this recipe. Just pop the remainder into the freezer and reheat or toast from frozen as needed. They’re great for packed lunches, stuffed with all sorts of fillings, or can be cut into fingers and baked until crisp, then eaten with a dip or pâté for a snack.

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