Spicy Lime Chicken Salad Recipe

Name: Spicy Lime Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g skinless free range chicken tenderloins (or breast fillet sliced into bite size thick strips); 5 key limes; 2 teaspoons nigella seeds; ¼ teaspoon turmeric powder; ½ teaspoon hot curry powder (or mild to taste); 5 fresh cayenne peppers, fresh, seeded, quartered and sliced (or to taste); ½ teaspoon cayenne pepper (or to taste); 3 teaspoons brown sugar (for cooking); 2 tablespoons olive oil (for cooking); ½ teaspoon hot curry powder (for cooking); 200 g Baby Spinach (washed); 12 cherry tomatoes, halved; 14 shallot, sliced very thinly; 1 blood orange, segmented; 1 ½ tablespoons olive oil (for salad dressing); ½ tablespoon balsamic vinegar (for salad dressing)

Servings: persons

500 g skinless free range chicken tenderloins (or breast fillet sliced into bite size thick strips)
5 key limes
2 teaspoons nigella seeds
¼ teaspoon turmeric powder
½ teaspoon hot curry powder (or mild to taste)
5 fresh cayenne peppers, fresh, seeded, quartered and sliced (or to taste)
½ teaspoon cayenne pepper (or to taste)
3 teaspoons brown sugar (for cooking)
2 tablespoons olive oil (for cooking)
½ teaspoon hot curry powder (for cooking)
200 g Baby Spinach (washed)
12 cherry tomatoes, halved
14 shallot, sliced very thinly
1 blood orange, segmented
1 ½ tablespoons olive oil (for salad dressing)
½ tablespoon balsamic vinegar (for salad dressing)

1
To marinate the chicken, place tenderloins in a large ziplock bag, with juice of 3 1/2 key limes, nigella seeds, turmeric, curry powder, chillies and cayenne pepper.
2
Mix well to evenly coat chicken with marinade.
3
Seal bag and place in fridge for at least 4 hours (or overnight).
4
Add curry powder to large non-stick frypan on high heat.
5
After 1 minute, add olive oil (for cooking) and mix with curry powder.
6
When oil is hot, sprinkle 1tsp of the brown sugar and dissolve.
7
Add marinated chicken, reserve excess marinade.
8
Cook for 4-5 minutes on high heat.
9
Move chicken around in pan to ensure sugar does not burn.
10
Sprinkle 1tsp of the brown sugar on top of the chicken, then turn immediately.
11
Cook on high heat for 1 minute, then add reserved marinade, cover and simmer on low heat for 8 minutes (until tender and cooked through).
12
Take chicken out of frypan (set aside).
13
Make reduction using pan juices by adding 1 tsp of the brown sugar and juice of 1 key lime to the frypan.
14
Raise heat to medium and reduce until slightly thicker.
15
Set aside.
16
To make the salad, mix spinach and shallots in large bowl.
17
Whisk oil and vinegar and juice of 1/2 key lime to make dressing.
18
Toss the dressing through the salad well.
19
Gently toss through the tomatoes and blood orange segments.
20
For serving, place salad on platter or in individual bowls.
21
Place warm chicken pieces on top of salad.
22
Drizzle with reduction from the frypan.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g skinless free range chicken tenderloins (or breast fillet sliced into bite size thick strips), 5 key limes, 2 teaspoons nigella seeds, ¼ teaspoon turmeric powder, and more.

Yes, Spicy Lime Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Lime Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions