Indian Chicken Salad with Avocado and Zhug

Indian Chicken Salad with Avocado and Zhug

Ready in 35 minutes Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 13, 2019.



  • 1 pack Puy lentils
  • ½ avocado
  • 1 green chilli (optional)
  • 2 yellow vine tomatoes *
  • ½ cucumber *
  • 1 baby cos lettuce
  • 1 pack coconut peanut mix
  • Juice of ½ lemon *


  • 1 pack chicken breast
  • 1 pack Indian chicken blend

To Serve

  • 1 pack zhug
  • 1 bunch mint


  1. Cook lentils Preheat BBQ grill to medium-high (if using). Bring a pot of water to the boil. Once boiling, cook lentils for about 20 minutes, until just tender with a bite, drain and rinse under cool running water. Drain and return to pot.
  2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a bowl with a drizzle of oil, Indian chicken blend and season with salt.
  3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook chicken on BBQ.
  4. Prep salad Dice avocado 1cm; remove seeds from chilli and thinly slice; dice tomatoes and cucumber 1cm; roughly chop lettuce. Toss all in a bowl with cooked lentils, coconut peanut mix, lemon juice and a drizzle of olive oil. Season to taste.
  5. Slice chicken Thickly slice chicken and reserve any resting juices.
  6. Serve, zhug topped with salad, chicken and resting juices. Sprinkle over mint.

Nutritional Information

Energy 2000 kj
478 kcal
Protein 32.1g
Carbohydrate 17.6g
Fat 29.7g