Chili Chicken Salad

My wife made a chili chicken salad that I thought was so delicious that it should be included on this website.

I noticed a closeness to Caesar Salad, but the glory of this was that we used no dressing, making it ideal for weight watchers as well. She doesn't claim credit for it because it is a mixture of other salads with her own touch added. Submitted by David McCarthy, Australia


  • 1 chicken breast
  • Chopped Cos or other lettuce (Amount depends upon how many you are serving.)
  • 1/2 cup of rocket leaves
  • 2 medium tomatoes, deseeded and cut in 1/4 inch (6mm) squares
  • 1/2 Avocado cut into 1/2 inch (12mm) segments
  • 1/2 Spanish (red) onion, finely diced
  • 2 Rashers of bacon, crisped and broken into small pieces (Can use Pancetta for saltier flavor.)
  • Sweet Chili Sauce of choice


Cut chicken breast into 1 inch (25 mm) squares and cook in a skillet or wok with only oil spray only.

When chicken is cooked put in bowl and add Sweet Chilli Sauce, mix well.

Place all other ingredients into a salad serving bowl and toss.

Make a well in the center of your salad mix and tip the chicken pieces into this well.

Serve while the chicken is still warm.

A dry white Sauvignon Blanc served from the refrigerator enhances this meal. We have decided that next time we serve this meal we will add freshly toasted pine nuts (about 1/4 cup) to add an extra flavor.


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