Take your salad to the next level with our amazing spicy chicken salad! Combined with mint, mango and yogurt dressing.
A few nights ago I was wondering what to do with some leftover roast chicken I had from my ‘morrocan inspired’ Sunday lunch. I wanted something fresh and zingy, had some nice fresh flavors and that used up what I had kicking about in the fridge.
As a result, I created something rather good, a Nigel Slater style fridge rummaging session yielded a spicy salad with crunchy leaves, sweet mango and a cooling mint yogurt dressing that just balanced the heat nicely. It worked very well and so I just had to make it a permanent recipe on the blog.
This version was made using the cheaper chicken thighs, but as my original idea, you can of course use some leftover spicy roast chicken. Cheap doesn’t mean rubbish, in fact, quite the opposite, they are so tasty, juicy and flavorsome and – unlike chicken breast – are quite forgiving in terms of cooking times. Which means unless you cook the hell out of them then you will generally get nice juicy meat without clock watching.
I will be entering this recipe into mays ‘Credit Crunch Munch’, a collaboration between 2 brilliant food bloggers Helen and Camilla. May’s credit crunch munch is being hosted by a fellow midlands blogger Gingey bites, a very excitable foodie with boundless enthusiasm for food, cooking, and generally stuffing ones face with rather nice things. She’s a great blogger so go and pay her a visit (not literally, of course, just her site).
If you make my Spicy chicken salad recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
4 boneless chicken thighs with skin on (or equivalent leftover roast chicken, but leave out the spice rub) For the salad 250g small baby tomatoes halved For the dressing 4 dessert spoons plain greek yogurt Try out our Spicy chicken salad recipe and post your results below in the comments…
How to make Spicy chicken salad?
1tsp cayenne pepper
2 garlic cloves, whole but lightly bashed
2 dessert spoons olive oil
salt and freshly ground black pepper
1/2 a cucumber peeled into ribbons with a potato peeler or just finely sliced
About half a firm mango sliced
Selection of salad leaves or you can use a bag of pre-washed salad for convenience. I used romaine, frisee, rocket.
Juice of 1 lime
About 1 tsp freshly chopped mint
Salt and pepper
Pinch of caster sugar
1-2 dessert spoons good olive oil
4 boneless chicken thighs with skin on (or equivalent leftover roast chicken, but leave out the spice rub)
For the salad
250g small baby tomatoes halved
For the dressing
4 dessert spoons plain greek yogurt
Try out our Spicy chicken salad recipe and post your results below in the comments…