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Spicy chicken salad


  • Lightly dust the chicken with the spice mix and panfry in a thin layer of very hot oil until crispy and golden.
  • At the same time, blanch the beans in plenty of lightly salted, boiling water until crisp-tender. Drain well.
  • Combine the yoghurt, lemon juice and a sprinkle of the spice mix. Taste for seasoning and set aside. (If needed, mix in a little water to reach sauce consistency.)
  • Place the olives, rocket and soft dried tomatoes in another bowl. Toss with a little oil and beans.
  • To serve, mound the salad on each plate, top with the chicken and drizzle yoghurt over.


  • Middle Eastern spice mix
  • 2-3 skinless chicken breasts, cut into strips
  • olive oil
  • 12 green beans, topped & tailed
  • freshly ground salt
  • 2 heaped tbsp plain yoghurt
  • a squeeze of lemon juice
  • 10 pitted black olives, quartered
  • a handful of baby rocket leaves, washed well
  • a small handful of soft dried tomatoes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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