Chilli chicken salad

Chilli chicken salad
  • Serves icon Serves 2
  • Time icon Ready in 10 minutes

This quick chicken salad recipe makes wonderfully spicy supper.


  • 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)


  1. Deseed and chop the cucumber and finely shred the spring onions. Set aside.
  2. 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.
  3. 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.
  4. Serve on the lettuce leaves, if you like, topped with the shredded spring onions and lime wedges.


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