Turmeric Chicken Salad

I have recently started making this turmeric chicken salad recipe, which is based on a Jamie Oliver salad. It’s a good example of ‘clean eating’ – that is, healthy, balanced meals that are low in fat. As an added bonus, it is easy and after a few times you should be able to get it on the table in well under 30 minutes.

Serves: 4
Total Time: 20 – 30 min

Ingredients

1 chicken breast
2 tablespoons oil
1 tablespoon turmeric
2 cups of mixed lettuce leaves
1/2 cup of roast capsicums
1/4 cup of hazelnuts chopped
1/4 cup of shaved coconut
1/2 cup hummus
Fresh herbs for dressing (dill, coriander, and parsley all go well)
Vinaigrette (example)
1 cup of cooked rice, quinoa, cous cous or other grain that you love

Method

To get started place a frypan on medium heat to warm up. Depending on the grain chosen, now is probably a good time to get that cooking as well – in the photo I used a mixture of quinoa and rice.

Next, prepare the chicken by pouring the oil onto a plate, then add the turmeric and some salt flakes and pepper. Mix together and add the chicken (if you are in a hurry, slice the chicken in half length-ways to help it cook quicker). Place in the hot frypan for about 8 minutes if whole, or 4 minutes if sliced in half, or until brown.

Meanwhile add the vinaigrette to the lettuce leaves. Now check the chicken, and turn it over when it gets a nice colour or is cooked roughly half way through. Slice the roast capsicum into thin slivers. Check the chicken again, and take off the heat if it’s cooked. Rest for a couple of minutes while you start serving.

To serve

On each plate, place a good tablespoon of hummus in the centre. If you’re fancy, you can use a spoon to smear it across the plate like they do in the restaurants. I just blob mine into the centre and then hide it with the rest of the ingredients because I am lazy!

Now add whatever grain you have chosen on top of the hummus, and then add the lettuce leaves. Place the capsicum carefully – small bits of red around the edges look really pretty. Slice up your chicken and add to the plate. Scatter the hazelnuts and coconut over the top and finish off with  a nice sprinkle of your chosen fresh herbs and it’s done.

Enjoy

This recipe is one of my favourites! It has also inspired me to create a few new recipes – so far I’ve tried fish and paprika with almonds instead of turmeric and chicken, which was really yummy. I’ve also made beef and Chinese five spice with pine nuts instead of hazelnuts, and added some broccoli / broccolini to the salad as well. If you have any other great ideas let me know!