Mediterranean Chicken Salad

This is one of the recipes I picked from the ‘theatre’ cooking counter at my place of work. It is healthy and filling.

Mediterranean Chicken Salad

Print Recipe
Cuisine: Arabian Serves: 6 Cooking Time: 15 minutes


  • 1lb boneless chicken (approx 2 large pieces)
  • marinate with half tsp salt, touch of turmeric, 1 tbs whole cumin, 1 lemon juice, a touch of saffron, 1 tbs olive oil, cook or bake until cooked through
  • 2lb mixture of lettuce leaves include baby spinach and Rocket
  • 1 cup cucumber diced into 2inch cubes
  • 1 cup tomatoes diced into 2inch cubes
  • half cup of green/black lives
  • 8 oz hummus thinned down with milk or water to make a pourable sauce
  • 8 oz aubergine dip – cut one medium sized aubergine into two, place under a hot grill until brown, scoop out flesh, add 2 tbs tahina, 2 tbs lemon juice, half tsp fresh garlic, half tsp salt, half tsp black pepper, place in a blender, add milk or water to make a pourable sauce
  • 8 oz salsa - optional



Place a generous helping of lettuce in an individual serving plate; add cucumber, tomatoes and olives.


Place a piece of chicken on top of the lettuce.


Pour generous helping of hummus, aubergine dip and salsa (optional) over the chicken.


Serve warm with or without a speciality bread e.g pitta, naan, French or focacia.