Griddled Chicken Salad |

Griddled Chicken Salad

Favourites 35

Prep Time: 40 Minutes | Cooking Time: 6 Minutes

Serves 1

Bored of your usual lunchtime salad? Try this spiced chicken version instead; easy to put together, make a large batch and store in the fridge for the rest of the week. 


  • 1 large skinless chicken breast
  • 1 1⁄2 tbsps of extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 large garlic clove, finely grated
  • 1 tsp of roast and ground cumin seeds
  • Good handful of coriander (cilantro), finely chopped
  • 1 1⁄2 tbsps of lemon juice, or to taste
  • 1⁄2 medium-large tomato
  • 1⁄2 ripe avocado
  • 1⁄4 red onion, finely chopped or thinly sliced
  • Handful of chopped lettuce, such as Little Gem
  • 1 1⁄2 tsps of chaat masala
  • 1⁄4 small Indian green finger chilli (chile), deseeded and thinly sliced
  • 1 1⁄2 tbsps of salted peanuts, roughly chopped


  1. Marinate the chicken breast with 1 tsp of the olive oil, seasoning and the garlic. Leave for 30 minutes if possible.
  2. Heat a griddle pan or frying pan, add the chicken and cook for 5–6 minutes on each side or until done. I like to cover the pan (with another pan) 2 minutes in, to keep the chicken moist.
  3. Meanwhile, mix together the remaining olive oil, seasoning, roast cumin and a little each of the coriander and lemon juice.
  4. Chop the tomato and avocado into even 1–2cm (½–¾in) cubes. Place in a bowl and add the onion, lettuce, chaat masala, chilli and most of the dressing.
  5. Toss well to mix and season to taste. It should be tangy, spicy and well-seasoned. Add more lemon juice if necessary.
  6. When the chicken is done, you can slice it thinly and place on top of the salad, drizzled with the remaining dressing and coriander, or chop into small bites and mix with the salad, dressing and remaining coriander. To allow the flavours to marinate for a bit before serving make it up 10–15 minutes before serving if possible.
  7. Scatter over the peanuts and serve.


Recipe courtesy of I Love India by Anjum Anand, photography by Martin Poole (Quadrille, £20)