Spicy Chicken and Frisée Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This quick-to-prepare hot and cold salad has Chinese undertones.


  • 2 skinless chicken breast fillets
  • 1 cinnamon stick
  • 2 tablespoons groundnut oil


Slice the chicken breasts across very finely. Grind the cinnamon stick very finely in a coffee grinder or pestle and mortar. Put the groundnut oil and walnut oil, the paprika, the ground cinnamon and the allspice, the caster sugar and chilli powder into a mediumsized mixing bowl. Stir to mix. Then stir the sliced chicken breasts into this mixture and leave it for a few minutes to absorb the fla