Spiced chicken salad with tzatziki

This is a perfect summer lunch, the spicy chicken complemented by the cooling tzatziki
By Rachel Allen
Spiced chicken salad with tzatziki
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus at least 20 minutes marinating
  • Effort: easy


  • 800 g skinless, boneless chicken breasts, or thighs
  • 1 tbsp sunflower oil
  • 150 ml tzatziki

For the marinade

  • 2 tsp cumin seeds, toasted and ground
  • 2 tsp paprika
  • 1/4-1/2 tsp cayenne pepper
  • 1/2 tsp ground turmeric
  • 1/2 tsp caster sugar
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt
  • 2 cloves garlic, peeled and crushed
  • 50 ml freshly squeezed lemon juice

For the salad

  • 1 cos lettuce, halved across and leaves separated
  • 3 tomatoes, each cut into 12 wedges
  • 1 small red onion, thinly sliced in rings

For the tzatziki

  • 125 ml Greek-style yogurt
  • 1/4 cucumber, seeds removed and diced
  • 1 tbsp mint
  • salt and freshly ground black pepper


1. Mix together all the ingredients for the marinade in a large bowl. Cut the chicken into long thin strips and toss in the marinade to evenly coat. Cover and leave in the fridge for at least 20 minutes, but preferably a couple of hours or even overnight.

2. Preheat the oven to 200°C/gas 6.

3. Drizzle the sunflower oil on a large baking sheet and arrange the chicken pieces on it in a single layer. Bake in the oven for about 15 minutes until cooked through and golden.

4. For the tzatziki: Stir all the ingredients together and season to taste with salt and pepper.

5. Toss the ingredients for the salad together in a bowl and pile onto a large serving platter or individual plates. Arrange the warm chicken pieces on top and drizzle with tzatziki.

Apdapted from Rachel Allen Home Cooking (Collins)

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