Ingredients

4 garlic cloves, crushed

3 tbsp olive oil

1 lemon, juiced (plus 1 additional lemon juiced for salad and dressing)

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 with a rolling pin until slightly flattened

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

2 tbsp tahini

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

2 tbsp olive oil (for salad dressing)

Instructions

Step 1: In a bowl or reusable container, mix the crushed garlic, 3 tablespoons olive oil, and the juice of one lemon. Stir in ground cumin, ground coriander, smoked paprika, ground cinnamon, chilli powder, dried oregano, a large pinch of salt, and 1 tablespoon natural yogurt to form a paste.

Step 2: Add the chicken breasts to the marinade, tossing to coat thoroughly. Cover and marinate for at least 1 hour, or chill overnight for deeper flavor.

Step 3: Prepare the dressing by combining tahini, 200g natural yogurt, whole cumin seeds, the juice of one lemon, and 2 tablespoons olive oil in a small bowl. Season to taste, cover, and chill until ready to use. This dressing can be made up to two days ahead.

Step 4: Toss together the red cabbage, sliced red onions, cucumber, cherry tomatoes, and Little Gem lettuce in a large bowl. Keep the salad chilled if assembling ahead, up to 1-2 hours before serving.

Step 5: Heat a barbecue or grill pan over high heat. Cook the marinated chicken for about 5 minutes on each side until lightly charred and cooked through. Remove from heat and let it rest briefly.

Step 6: Drizzle the salad with the juice of one lemon and 2 tablespoons olive oil, season with salt, and toss well to combine. Arrange the salad on a large platter or serving bowl.

Step 7: Slice the cooked chicken and place it over the salad or serve on the side for any vegetarians. Offer the tahini dressing on the side for drizzling, along with warm pittas or flatbreads and pickled chillies if desired.

Tips & Variations

For extra smoky flavor, try cooking the chicken over charcoal or wood smoke if possible.

If you prefer a spicier salad, add a pinch of cayenne pepper to the marinade or serve with extra pickled chillies.

This salad works well with chicken thighs for more juiciness instead of breasts.

Use Greek yogurt instead of natural yogurt in the dressing for a richer texture.

Feel free to add fresh herbs like parsley or mint to the salad for a fresher taste.

FAQs

Can I use pre-cooked chicken for this salad?

Yes, you can use pre-cooked chicken, but marinating and grilling fresh chicken adds more authentic flavor. If using pre-cooked chicken, toss it with some of the marinade or dressing before serving.