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Chicken Salad, Salsa, Charred Green Peppers and Cacik

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chicken salad

A Turkish inspired chicken salad with tomato, cucumber, red onion salsa, charred green peppers and home-made cacik. Delicious and healthy!


For the Salsa:

2 tomatoes
1 cucumber
1 small red onion
Handful chopped parsley
Juice of 1 lemon
Salt and pepper

For the Salad:

1 whole roast chicken
1 large head green gem lettuce
1/4 red cabbage, thinly sliced
1 carrot, grated
2 large pickled cucumbers/gherkins, sliced
2 – 2 large Jalapeno peppers

For the Cacik: 

250ml plain Turkish or Greek-style yoghurt
1 small lebanese cucumber (or 1/3 of a large one)
1/2 clove garlic, finely chopped and mashed to a paste
Lemon juice
Olive oil



1. First prepare the Cacik: For the Cacik: Chop the cucumber into tiny pieces, as small as you can, and place in a bowl. Cover the cucumber with salt and set aside for 30 minutes. The cucumbers will start to exude their juices which will flavour the yogurt nicely.

2. Put a griddle pan on medium – high heat, cover the peppers with olive oil and start to char.

3. Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine. Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper. Let it sit in the fridge for 30 minutes – 1 hour, stirring a couple times, so it starts to exude juice.

4. Tear the lettuce into mouth-siazed peices. Cut the red cabbage into thin slices. Grate the carrot. Mix together in a bowl.

5. Tear the chicken into large pieces and add to the salad.

6. Remove the tomato salsa from the fridge. Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.

7. Lay out the salad on a large plate or chopping board. Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.

Mexican Tinga Chicken Fajitas with Mojo Sauce

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Some evenings you just want to eat a tasty meal without the fuss of long preparation and cooking, and worst of all, dishes. That’s why one pan / one-pot cooking is one of my favorite ways to create a meal, its easy and hardly makes a mess. This recipe was inspired by my trusty Chasseur griddle pan ( you can pick one up here from ) – A Mexican fajitas with charred chicken and peppers – quick cooking that heats ingredients evenly and maintains plenty of flavour.

The best thing about Mexican food is the mix of cooked and fresh ingredients. Lots of fresh salad, lime juice, avocado, coriander and sour cream – flavours that go well with charred vegetables and marinated meat. The best thing about cooking in a griddle pan is the small amount of oil needed. I rubbed my peppers with a little oil very lightly before charring, and the end result was juicy fresh tasting green peppers bursting with flavour, minus the coating of grease.

The chicken turns out equally as tender and full of flavour, charring the marinade into the flesh. You should always heat your griddle pan slowly from low to high to avoid warping and ensure even heating. This will cook your meat at the same temperature throughout, keeping it tender and juicy.


Chicken Marinade:

400gm Chicken Breast, cut into long bite size pieces
2 tbsp tomato sauce
1 tsp chilli flakes
1 tsp paprika
1 tsp chilli powder
1 tsp dried oregano
1/2 tsp allspice
1/2 tsp cinnamon
Pinch salt
1 tbsp rapeseed oil
1 tbsp balsamic vinegar
1 tbsp chipotle sauce (optional)
1 garlic clove crushed
1/2 tsp brown sugar
1 tsp cornflour
Splash boiling water

Mojo Sauce:

30ml white wine vinegar
1 garlic clove crushed
1/2 tsp cumin
2 large handfuls coriander, chopped
150ml olive oil
1 tsp sea salt
Pinch brown sugar

Wrap Ingredients:

2 Green Peppers, sliced into strips
1 red onion, sliced into strips
2 tomatoes cut into small chunks,
1/2 iceberg lettuce, shredded
4 Tortilla Wraps


1.  Mix ingredients for the chicken marinade together. Coat chicken well and set aside to marinate while you prepare other ingredients.

2. Heat griddle pan from low to medium heat. Rub your sliced onion and peppers lightly in a little oil. Place in the griddle pan and cover with foil for 2 – 3 minutes. Remove foil, turn over onion and peppers and cooked until nicely charred.

3. Make Mojo Sauce. Combine all ingredients in a bowl and blend approx. 2/3 with a blender or hand blender.  Leave 1/3 leaves unblended for texture.

4. Place shredded lettuce, diced tomatoes, charred peppers and onions in a serving bowl.

5. Remove onions and peppers from griddle pan, brush a little olive oil into the pan and cook chicken on both sides until charred but still tender.

6. Wipe down griddle and lightly toast tortillas on each side.

7. Set the table with bowl of charred peppers, onion, tomato, lettuce, tinga chicken, tortilla, mojo sauce and sour cream. Build your wrap and eat!

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