Chicken and Wild Rocket Salad

  • Servings: 2

This salad is easy and quick to prepare. I was inspired to do it when, one day, I only had one chicken breast left in my freezer (not enough to prepare my usual chicken escalopes) and, when foraging in my fridge, I found a little bag of wild rocket and a handful of cooked chickpeas.

I recommend you marinate the chicken at least 2 hours before cooking it.

For the marinade you will need fresh parley, garlic, fresh chili, pepper, turmeric and lemon or lime juice.


  • 1 chicken breast, cut into strips
  • 1 handful of green parsley
  • Green chili, to taste
  • 3 garlic cloves
  • Juice of one or at least half lemon
  • 1/4 tsp of white pepper
  • 1/4 tsp of turmeric
  • 2 tbsp of olive oil to sauté the chicken + 1 tbsp for the marinade + 1 tbsp to drizzle on the salad
  • A handful of cooked chickpeas
  • 250g of wild rocket, washed and ready for use
  • Freshly ground black pepper for topping
  • Salt, to taste


Step 1

Prepare the marinade by putting in a blender the parsley, garlic, chili, white pepper, turmeric, lemon juice, salt and 1 tbsp of olive oil. Whirl to obtain a smooth paste. Mix with the chicken and refrigerate at least 2 hours.

Step 2

Put a frying pan on a medium heat. When hot enough, add 2 tbsp of olive oil and the marinated chicken strips. Stir fry for a few minutes, until the chicken is cooked.

Step 3

In the meantime, spread the rocket on a serving platter then top with the warm chicken. Scatter the chickpeas, the freshly ground black pepper and drizzle some olive oil all around. Serve immediately.

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