Coriander and lime cucumber salad with chicken

spring salad Sep 8, 2021

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 346 calories / serving
  • Healthy
  • Gluten-free


  • 1½ tbsp olive oil
  • 1 red chilli, deseeded and finely diced
  • 1 lime, juiced
  • 300g pack skinless chicken breast fillets
  • 1 large cucumber, halved and peeled into ribbons, core discarded
  • 15g fresh coriander, finely chopped
  • 30g feta, crumbled
  • 1 tbsp toasted flaked almonds
  • pitta breads or flatbreads, toasted, to serve (optional)


  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. In a bowl, combine the oil, chili, and lime juice, along with additional spice.
  3. Pour 1 tbsp of the dressing over the chicken on a square of foil.
  4. Wrap the parcel snugly in aluminum foil, place it on a baking sheet, and bake for 20-25 minutes, or until the chicken is cooked through when cut through the thickest section.
  5. Meanwhile, mix the cucumber ribbons with a pinch of salt in a colander over a basin.
  6. Allow 10 minutes for the water to drain. Using kitchen paper, pat dry.
  7. Toss the cucumber with the saved dressing and the coriander.
  8. Add the chicken to the salad after it has been sliced.
  9. Serve with pita or flatbreads, if desired, with a sprinkling of feta and nuts.

Tip: You can replace the cooked chicken with leftovers. Before serving the salad, toss 200g cooked shredded chicken in the dressing.


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