Spicy Chicken Strip Salad

This hot and cold salad is a light meal in itself, served with new potatoes or just good bread. It is best prepared in advance so the spices have time to penetrate the chicken. But it then needs only 5 minutes cooking before you eat.


  • 1 large crisp Cos or Webbs lettuce
  • 4 medium skinless chicken breast fillets
  • juice of 1 lemon
  • 4 tablespoons groundnut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 rounded teaspoon paprika
  • 4 pinches cayenne pepper
  • 50 g/2 oz crystallized ginger
  • 2 large cloves garlic
  • 1 tablespoon red wine vinegar
  • handful fresh coriander leaves
  • salt


Pull apart the lettuce, put it into a large serving bowl and refrigerate. Slice the chicken breast fillets into thin strips. Put the lemon juice and 2 tablespoons of the groundnut oil in a mixing bowl. Stir in the cinnamon, coriander, paprika and cayenne pepper, then season with salt. Add the strips of chicken, turning them to coat with the mixture, then cover the bowl and leave at cool room temperature for at least an hour.

Meanwhile, slice the crystallized ginger across thinly and keep on one side. Peel the garlic, cut into thin slices and keep separately from the ginger.

Just before you eat, heat the remaining groundnut oil in a large frying pan over a medium heat. Add the chicken strips with their juices and the sliced garlic. Toss around in the pan for about 5 minutes, until the chicken is just cooked. Then stir in the crystallized ginger and the wine vinegar, toss around for another minute and remove from the heat. Stir in the coriander leaves, spoon the mixture into the bowl of chilled lettuce leaves, toss briefly to mix and serve at once.