Warm Cinnamon Chicken and Curly Endive Salad

I love the mixture of warm cooked ingredients with fresh leaves. Served with good crusty bread, this salad is ideal for a light lunch or supper.


  • 1 curly endive (frisée)
  • medium bunch fresh coriander or mint
  • 4 skinless chicken breast fillets
  • 1 lemon
  • 1 large clove garlic
  • 5 tablespoons extra virgin olive oil
  • 2 rounded teaspoons ground cinnamon
  • 3-4 pinches cayenne pepper
  • salt


Discard the outer dark green leaves of the curly endive. Separate the pale and mid-green leaves, wash and dry them and put into a large salad bowl. Pull the leaves from the coriander or mint and chop only a little before mixing in with the endive. Using a sharp knife, slice the chicken breasts across as thinly as you can. Finely grate the rind of the lemon and squeeze the juice into a cup. Peel and finely chop the garlic.

Shortly before eating, put the olive oil into a frying pan over a medium heat, add the chopped garlic and stir around, then add the slices of chicken and toss for 2-3 minutes until the chicken is opaque all over. Now add the grated lemon rind and the ground cinnamon and stir about for another minute. Finally stir in the lemon juice with cayenne pepper and salt to taste and leave, covered, for a short time only, as it mustn’t get cold. Just before you eat, empty the chicken mixture with the oil and juices on to the bowl of endive and toss around lightly.