Al Fresco, Food With Friends, Lovely Lunches, Recipes, Simple Suppers, Starters & Light Bites, Supper

Warm Chilli Chicken Salad

Cooking Directions

Serves: 4

Pre heat oven to 180°C/350°F/gas mark 4

Mix all the marinade ingredients together in a deep dish and then marinate the chicken in the mixture for a minimum of an hour.

Meanwhile, cut the potatoes into wedges and the peppers into strips, toss them in a little oil in a roasting tin and season. Roast the vegetables on the top shelf of the oven for approx 25mins or until cooked.

Meanwhile, fry off the chicken with a little oil until browned then cook on the middle shelf of the oven for 10 mins, ensuring it is cooked through.

Put the salad leaves into a serving bowl, add the roasted vegetables and chicken then pour over the juices from the cooked chicken pan. Mix well and serve warm with a ciabatta.



  • 4 chicken breasts cut into strips
  • 8 medium sized potatoes
  • 1 red pepper
  • 1 yellow pepper
  • salt and pepper to season
  • salad leaves
  • oil

For the marinade:

You might also like