Chilled Spiced Chicken Crunch Salad with Lime Yogurt

🥗 Chilled Spiced Chicken Crunch Salad with Lime Yogurt Cold, crisp and properly satisfying: juicy spice-rubbed chicken, shredded vegetables, herbs, sesame crunch and a cool lime yogurt dressing. It is built for lunch boxes, warm-weather dinners, and the kind of make-ahead salad that still feels fresh when you open the fridge. Yield: 4 bowls Time: 30 minutes active, plus chilling Ingredients: - 600 g boneless skinless chicken thighs or breasts - 1 1/2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 3/4 teaspoon smoked paprika - 1/2 teaspoon fine sea salt, plus more to taste - Zest of 1 lime - 2 tablespoons lime juice, divided - 1/2 small red cabbage, finely shredded - 1 large cucumber, ribboned or thinly sliced - 2 carrots, peeled into ribbons or grated - 4 spring onions, finely sliced - 1 small handful mint, roughly chopped - 1 small handful coriander or parsley, roughly chopped - 2 tablespoons toasted sesame seeds or mixed seeds - Optional: pinch of chilli flakes, sliced radishes, or cooked rice noodles Lime yogurt: - 220 g Greek yogurt - 1 small garlic clove, finely grated - 1 tablespoon lime juice - 1 teaspoon honey - 1 tablespoon olive oil - 2 tablespoons cold water, to loosen - Salt and black pepper Method: 1. Pat the chicken dry. Rub with olive oil, cumin, coriander, smoked paprika, 1/2 teaspoon salt, lime zest and 1 tablespoon lime juice. 2. Cook in a hot pan for 5 to 7 minutes per side, depending on thickness, until golden and cooked through. Rest for 8 minutes, then chill until cool and slice into strips. If using breasts, slice them horizontally first so they cook evenly. 3. While the chicken cools, toss the cabbage, cucumber, carrot, spring onions and herbs with the remaining 1 tablespoon lime juice and a tiny pinch of salt. Leave for 5 minutes so the vegetables relax slightly but stay crisp. 4. Stir Greek yogurt with garlic, lime juice, honey, olive oil, cold water, salt and black pepper. It should be spoonable, bright and lightly creamy rather than thick. 5. Build the bowls with a generous vegetable base, chilled spiced chicken, lime yogurt and toasted seeds. Add chilli flakes or radishes if you want extra bite. Serving tips: - For a fuller meal, add cooked rice noodles, jasmine rice, chickpeas or warm flatbread. - For meal prep, keep the lime yogurt in a separate pot and spoon it over just before eating. - The chicken keeps well for up to 3 days in the fridge. The dressed vegetables are best within 24 hours, but undressed chopped vegetables keep for 2 to 3 days. Save this one for a fresh, crunchy lunch that does not feel like a compromise. 🌿 Tasteloom.club - easy recipes for everyday cravings