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Warm chicken salad with a curry dressing


  • To make the dressing, place the vegetable oil, bay leaves, cinnamon, ginger, garlic and curry paste in a heavy-bottomed pot. Mix well and bring to the boil. Then turn the heat down and gently simmer for 10 mins. Remove from the heat and set aside to cool for about 1 hour.
  • When ready, strain the dressing through a fine sieve. Then add the juice of 2 limes with the coriander and seasonings. Whisk up, taste for seasoning and set aside.
  • Cook the chicken on a lightly oiled ridged grill (or BBQ), sprinkling with lime juice as you do so. Then slice into chunks. 
  • Toss the tomatoes, onion, cucumber and lettuce with the sliced chicken and dressing to taste.


  • 1 cup vegetable oil
  • 2 bay leaves
  • 1-2 cinnamon sticks
  • a knob of ginger, grated
  • 2 garlic cloves, skin on & smashed
  • 1 level tbsp curry paste
  • 3-4 limes
  • 2 tbsp chopped coriander
  • sea salt & freshly ground pepper
  • olive oil spray
  • 4 skinless chicken breast fillets
  • 3 ripe red tomatoes, cut into wedges
  • 1 small red onion, finely sliced
  • ½ continental (telegraph) cucumber, sliced & halved
  • a good handful of mixed lettuce leaves

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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    1 stick125 gm
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