Waitrose and Partners
Spicy chicken salad

Spicy chicken salad

A superbly speedy and colourful dish with zing. The chicken is beautifully tender and complemented by the fresh herbs and veg. 

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 400g essential British Chicken Mini Breast Fillets, larger ones halved lengthways
  • 1 tbsp olive oil
  • 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.


Typical values per serving when made using specific products in recipe


1,380kJ/ 328kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating