Ingredients

4 garlic cloves, crushed

3 tbsp olive oil

1 lemon, juiced (for marinade)

2 tsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

½ tsp ground cinnamon

½ tsp chilli powder

1 tsp dried oregano

1 tbsp natural yogurt

4 chicken breasts, bashed slightly flattened

Pittas or flatbreads and pickled chillies (optional), to serve

2 tbsp tahini

1 lemon, juiced (for dressing)

200g natural yogurt (for dressing)

1 tsp whole cumin seeds

½ red cabbage (about 500g), finely shredded

2 red onions, finely sliced

1 small cucumber, peeled, halved, deseeded and sliced

200g cherry tomatoes, halved

1 Little Gem lettuce, chopped

1 lemon, juiced (for salad)

2 tbsp olive oil (for salad)

Instructions

Step 1: Mix the crushed garlic, olive oil, and lemon juice in a bowl. Stir in cumin, coriander, smoked paprika, cinnamon, chilli powder, oregano, a large pinch of salt, and yogurt to form a paste.

Step 2: Add the chicken breasts to the marinade, toss to coat evenly, cover, and marinate for at least 1 hour or overnight in the fridge.

Step 3: To prepare the tahini dressing, combine tahini, lemon juice, natural yogurt, and cumin seeds in a small bowl. Season to taste, cover, and chill until ready to serve.

Step 4: Toss the shredded cabbage, sliced red onions, cucumber, cherry tomatoes, and chopped lettuce together in a large bowl. Keep the salad chilled and add lemon juice and olive oil just before serving.

Step 5: Heat a barbecue or griddle pan over high heat. Cook the marinated chicken for about 5 minutes on each side, until lightly charred and cooked through. Rest the chicken on a board.

Step 6: Drizzle the salad with lemon juice and olive oil, season with salt, and toss well. Arrange the salad on a large platter or in a serving bowl.

Step 7: Slice the cooked chicken and place it on top of the salad or serve alongside for vegetarians. Serve with the tahini dressing on the side, along with warm pittas or flatbreads and pickled chillies if using.

Tips & Variations

For extra smoky flavor, add a dash of smoked paprika to the tahini dressing.

Marinating the chicken overnight enhances the depth of flavor and tenderness.

Serve with warm flatbreads for a complete meal or enjoy as a standalone salad.

Use Greek yogurt for a creamier dressing texture.

Add fresh herbs like parsley or mint to the salad for extra freshness.

FAQs

Can I use thighs instead of breasts for this recipe?

Yes, boneless chicken thighs can be used as a juicier alternative. Adjust cooking time to ensure they are cooked through.

Is it possible to make this salad vegetarian?

Absolutely. Simply omit the chicken and add grilled halloumi or roasted chickpeas for protein. Serve with the tahini dressing and warm flatbreads as usual.