Orange & Saffron Chicken Salad

Orange & Saffron Chicken Salad

Created by Kayla Henry

Prep Time

40 mins

Cook Time

10 mins

Total Time

50 mins

Delve into a salad that sounds like it was crafted in a Lush store... Maybe we'll sell a Kete Kai bath bomb, who knows!

Select your serving size:

2 Servings

  • Heres a note
  • Heres another note


  • 250g Chicken Breast
  • 2 Large Potatoes
  • 1/2 Bag Baby Spinach
  • 1 Tomato (150g)
  • 1 Carrot
  • 1 Capsicum
Pantry Staples

Item's we expect you have in your kitchen :)

  • 2 teaspoons Honey or Sugar
  • 2 Tablespoons Vinegar or Lemon Juice
  • 2 teaspoons Wholegrain Mustard or Dijon Mustard
  • Oil
  • Salt + Pepper


  1. Preheat the oven to 180°C
  2. Wash and cut the potatoes into bite sized chunks
  3. Add the chopped vegetables to a large roasting dish with oil, Roast for 35-40 minutes
  4. Slice the chicken breast in half, lengthways, to make 4 chicken fillets. Season with salt and pepper
  5. Heat 1 tablespoon of oil in a frying pan over a high heat. Add chicken to pan and cook for 5 minutes on each side, or until cooked through. Remove from pan and set aside.
  6. Prepare spinach, carrot, capsicum and tomato and arrange salad in a large bowl.
  7. Serve sliced chicken over the salad and roast vegetables and drizzle on the dressing