• 3 chicken breast fillets, trimmed
  • 1 tablespoon sumac spice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon caster sugar
  • 1 bunch rocket, shredded
  • 250g seedless grapes (we used thompson and crimson), halved
  • 100g marinated feta cheese
  • cooked couscous, to serve

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  • 1 garlic clove, roughly chopped
  • 1 small red chilli, roughly chopped
  • 1/2 cup salted roasted peanuts
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 small lemon, juiced
  • 1/2 barbecued chicken, skin and bones discarded, shredded
  • 250g beansprouts, trimmed
  • 1 butter lettuce, leaves separated

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  • 1 teaspoon olive oil
  • 400g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 large zucchini, chopped
  • 1 garlic clove, crushed
  • 4 tomatoes, chopped
  • 1 1/2 cups doongara rice, rinsed
  • 2 1/4 cups salt-reduced chicken stock
  • 1 cup frozen peas

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  • 500g baby coliban potatoes
  • 500g chicken tenderloins
  • 1/4 cup (60ml) olive oil
  • 50g walnut pieces
  • 1/4 cup (60ml) white wine vinegar
  • 2 cloves garlic, chopped
  • 1 tsp wholegrain mustard
  • Pinch of caster sugar
  • 1 radicchio, thickly shredded

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  • 1 tbs olive oil
  • 1 chorizo sausage, thinly sliced
  • 750g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 x 400g can chopped tomatoes
  • 125ml (1/2 cup) water
  • 1 (about 50g) bought roasted red capsicum, thinly sliced
  • 60g (1/3 cup) green olives
  • 1/3 cup chopped fresh continental parsley
  • Toasted crusty bread, to serve
  • Mixed salad leaves, to serve

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  • 60g butter, at room temperature
  • 1 garlic clove, crushed
  • 2 tbs finely shredded fresh basil
  • 4 (about 200g each) single chicken breast fillets
  • 25g (1/4 cup) dried (packaged) breadcrumbs
  • 1 tbs olive oil
  • Sauteed peas, bacon & leek (see related recipe), to serve

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