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A protein-packed chicken salad with a Mediterranean twist

A protein-packed chicken salad with a Mediterranean twist

Forget the basic and boring chicken salad we all know we should be eating, but just can’t stomach. This delish version is full of flavour and wholesome yumminess!


What you’ll need

  • 500g chicken breast
  • 2 limes
  • 1 garlic clove, crushed
  • ½ tsp crushed ginger
  • 1 chilli
  • 1 tbsp paprika
  • 1 tsp ground coriander
  • 2 tbsp sunflower oil
  • Salt and freshly ground black pepper to taste
  • 1 aubergine
  • 4 zucchinis
  • 4 tbsp olive oil
  • 200g butter lettuce
  • 8 Romanita tomatoes cut into quarters
  • 1 tsp dill, chopped
  • 1 tsp chives, chopped`
  • 2 tbsp mixed sesame seeds
  • 1 tbsp toasted sunflower seeds
  • A drop of soya sauce
  • 1 tsp honey
  • 1 tbsp Japanese dried onion flakes
  • 3 tbsp Japanese mayonnaise
  • 2 tbsp peanut oil or coconut oil

The how-to

  1. Marinate the chicken breast for about 20 minutes or overnight with the juice of one lime, garlic, ginger, chilli, paprika, ground coriander, one tablespoon sunflower oil and freshly ground black pepper.
  2. Heat a grill pan for about two minutes until smoking.
  3. Cut the aubergine and zucchini into thin strips, marinate with two tablespoons of olive oil, and salt and pepper, and grill on each side until the vegetables have beautiful grill lines and their flesh is cooked through.
  4. Before cooking the chicken, season each side generously with salt and pepper, then place on the pan for 2-3 minutes on each side.
  5. In a mixing bowl, add together the salad leaves, tomatoes, cooked zucchini and aubergine, the rest of the olive oil, chopped chives and dill, half the sesame seeds and sunflower seeds, juice from the second lime, soya sauce, honey and two tablespoons of Japanese mayonnaise; mix lightly and then place onto the serving dish.
  6. On a chopping board slice the charred chicken breast into strips and lay loosely on the bed of salad. Top with the rest of the nuts and seeds and dried onion flakes and a few dollops of the remaining Japanese mayonnaise, mixed with the peanut or coconut oil.

Tip: If you have leftover roast chicken, feel free to substitute it instead.


Extracted from Olami: Simple Nourishing Fresh by Nirit Saban (Jacana Media; R330)

Looking for more delicious recipes? Try these spinach and mushroom fritattas or these portobello and halloumi sliders!