Warm Chicken Salad

Warm Chicken Salad

Warm Chicken Salad 992 661 Rouba Shahin Middle Eastern Cooking

Warm chicken salad is a little different from my traditional Middle Eastern salads like fattoush and tabouli, but it ticks all the boxes when it comes to taste. It’s delicious and it’s one of those recipes you won’t tire of eating. It’s healthy, ultra filling, and perfect for a summer’s lunch.

Warm Chicken Salad


  • 700 grams of chicken tenderloins
  • 120 grams baby spinach
  • 6 cherry tomatoes halved
  • 1 bunch asparagus
  • ½ small red onion thinly sliced
  • ½ cup parsley leaves
  • 1 avocado
  • 2 eggs boiled cut into ¼’s lengthways

Chicken Marinade

  • 3 garlic cloves
  • ¼ cup olive oil
  • 1 teaspoon white vinegar
  • ½ teaspoon dijon mustard
  • ¼ teaspoon turmeric
  • ½ teaspoon oregano dried
  • ½ teaspoon chilli flakes or chilli paste
  • 1 tablespoon natural yogurt
  • salt and pepper as required

Green Goddess Dressing

  • ½ cup coriander chopped
  • ½ cucumber (Lebanese)
  • ½ avocado
  • 6 basil leaves (large)
  • 1 garlic clove
  • 2 tablespoon cashews
  • 2 tablespoons cream
  • 2-4 tablespoons water
  • salt and pepper


Notes from Rouba

  • You can add additional ingredients to the salad like capsicum if you like.
  • Marinating the chicken tenderloins for at least 1-2 hours is ideal.
  • The dressing cannot be made ahead of time as the colour will darken.


Step 1. 
To marinate the chicken tenderloins, combine the marinade ingredients except for the yogurt and bring them to a paste (I love to do this in a mortar and pestle). Once the ingredients are well combined to a paste, mix in the yogurt. 

Add the marinade to the chicken tenderloins and mix well to coat, massaging all over.  

Step 2. 
Cook the asparagus in boiling salted water until just tender (1-2 minutes) and drain. Then cut it diagonally into 5cm lengths.

Combine the spinach leaves with the tomato, onion, parsley leaves, and asparagus. Cut the avocado in half lengthways and slice each half into segments. Arrange on the salad along with the egg.

Step 3. 
On medium heat, grill the chicken on a preheated griddle or a lightly oiled frying pan for approximately 5 minutes on each side or until cooked all the way through. Remove and set on a wire rack for a few minutes. With a sharp knife, slice the chicken into wide strips.

Step 4.
Meanwhile, to make the dressing, blend the coriander, cucumber, avocado, basil, garlic, and cashews into a smooth paste. Season with salt and pepper. Fold into the cream, add the water and combine.

Place the chicken on top of the salad and drizzle with the green goddess dressing.

warm chicken saladServings: serves 4

Why you will love this salad:

Ultra filling
Summer lunch
Easy, fresh & tasty

Sahtan – Enjoy In Good Health