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Spicy Chicken Salad with Honey Yoghurt dressing

This could quite possibly be my favourite Summer salad. Spicy Cajun marinated chicken served on a bed of salad leaves & crunchy croutons. The Glenilen natural yoghurt with honey and mustard has that hint of sweetness that brings everything together. The chicken can be served warm or cold in the salad, your choice!
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Servings 2




  • 2 chicken breasts
  • 4 tbsp oil
  • 1 tsp Cajun spice
  • 1 tsp paprika
  • salt & pepper
  • 500 g salad leaves
  • 1 spring onion
  • 1 red chili (optional)
  • 2 slices of white bread


  • 100 g Glenilen Natural Yoghurt
  • 1 tsp wholegrain mustard
  • 1 tsp honey


  • Cut your chicken into strips, add to a bowl and mix with the spices, salt, pepper and oil
  • Mix well and leave to marinate for a minimum of one hour
  • Preheat your oven to 200C/180C
  • Place the marinated chicken on a baking tray and place in the oven and cook for 20/25 minutes
  • Always make sure your chicken is cooked fully. It should reach a core temperature of 75C
  • Cut up the white bread and place on a tray and drizzle with oil and roast in the oven for 5-6 mins or until lightly golden brown
  • To make the dressing, simply mix the yoghurt, mustard and honey in a bowl and keep chilled until needed
  • To assemble the salad, place the salad leaves, spring onion, chili, chicken and bread croutons into a bowl
  • Drizzle over the dressing, toss well to coat everything and serve