Recipe: Summer Chicken and Chilli Salad

In case you’re stuck in a recipe rut this month, here’s a fail-safe favourite to add to your repertoire. Happy cooking and eating!

Serves 4 to 6 

From Mary-Anne Vicente, Australian

“This is a great recipe for poolside, beachside or inside – it’s bright and light!”

Ingredients:

• 500g chicken breast
• 500g spinach leaves or mixed salad leaves
• 1 red onion, sliced
• 1 sweet potato, diced into chunky pieces
• 1 avocado, sliced and diced
• 1-2 long red chillies, chopped (these have a little heat, so adjust to your liking; for a kick, add a small red chilli!)
• 1 yellow or green capsicum, diced
• 1 mango, diced
• 1 teaspoon paprika (smoked, chilli or sweet are all suitable)
• Chopped fresh basil leaves (a stick or two); set some extra aside for garnish
• Salt and pepper

Ingredients for dressing:

• 1/3 cup olive or avocado oil
• Juice of one lemon

Directions:

1. Season the chicken breast with salt, pepper and paprika. Cook the chicken in a pan or grill, then slice it.
2. Season the potato with salt and pepper, and cook in a pan or grill. Let potatoes cool.
3. Mix the leaves, capsicum, onion, basil, chicken, sweet potato and chilli in a bowl. Then add the avocado and mango.
4. Gently mix salad ingredients together and arrange on a salad platter.
5. Season with salt and pepper, and garnish with basil.
6. Mix the dressing ingredients together. Pour the dressing on, or serve it on the side.

Note: This recipe is gluten-free and can be suitable for vegetarians if the chicken is served on the side; or, throw in some quinoa instead!

We have loads more great recipes and dinner party inspiration!

This article first appeared in the April 2017 edition of Expat Living Singapore. Subscribe now!

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