Easy Chicken Salad Recipe

This Easy Chicken Salad Recipe is probably one of the most versatile recipes. You can serve this salad on a bed of salad leaves or on tiny, cup-shaped lettuce leaves.

Ingredients:

To serve:

Method:

1. Chop the almonds roughly. Place them on a baking sheet and roast them in the oven at 350° F / 180° C for about 5 - 8 minutes. Be careful that they don't burn. Bear in mind that because of the oil content of nuts, they continue to cook for a little while after being removed from the heat. Set aside.
2. Dice the chicken into ½ inch pieces. Brown the chicken in a little oil - do about a quarter of the chicken meat at a time, adding a little oil after each batch. The chicken needn't be completely cooked through at this stage. Set aside.
3. Fry the onions in a little oil until they are soft and slightly caramelized. Allow them to brown as this gives flavor to the dish.
4. Add the garlic, cinnamon, ginger, paprika, black pepper and salt to the onions. Be careful that the spices don't burn. Add the coriander and parsley.
5. Add the chicken back to the pan. Cook through for about 2 - 3 minutes.
6. Add the roasted nuts. Serve on a bed of salad leaves and sliced tomatoes, alongside couscous or pasta.

If you intend to make Phyllo Triangles filled with Chicken you will need to double this recipe. Don't be daunted, it is hardly any extra work and you land up getting an extra meal.

Budget meal planning tip - use leftovers from:

You can use leftovers of this easy Chicken Salad recipe for:

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