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Chilli-ginger chicken salad

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • Low fat per serve
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Chilli-ginger infused chicken stars in this vibrant salad, a tantalising fusion of heat and freshness in every bite.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + 10mins marinating time
Chilli-ginger chicken salad

Ingredients

  • 500g Coles RSPCA Approved Chicken Leg Fillets
  • 2 tbs Marion’s Kitchen Sticky Chilli and Ginger Marinade
  • 2 corn cobs, husks and silk removed
  • 1/3 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, cut into 2cm pieces
  • 1/3 cup (80ml) olive oil
  • 100g Coles Australian Baby Spinach
  • 2 carrots, peeled, shredded
  • 2 spring onions, shredded
  • 1 lemon, zested, juiced

Nutritional information

Per Serve: Energy: 2379kJ/569 Cals (27%), Protein: 32g (64%), Fat: 25g (36%), Sat Fat: 4g (17%), Carb: 45g (15%), Sugar:11g (12%), Dietary Fibre: 6g (20%), Sodium: 536mg (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease a 20cm square or 22cm round oven-proof dish.

  2. Step 2

    Place three-quarters of the spinach in a colander and pour over boiling water to wilt spinach. Transfer to a bowl and set aside to cool slightly. Use your hands to squeeze out as much liquid from spinach as possible. Coarsely chop.

  3. Step 3

    Arrange the bread, spinach, tomato, spring onion and fetta in prepared dish. Place eggs and flour in a large bowl and whisk to combine. Season. Pour egg mixture over bread mixture. Bake for 25 mins or until golden and set.

  4. Step 4

    Top frittata with remaining spinach.

Recipe tip

COOK. STORE. SAVE
Root-to-tip:
After releasing the kernels from the cobs, save the cobs to make a delicious corn stock – simmer the cobs in a saucepan of boiling water for 1 hour or until golden and aromatic. Use it to make risotto or chicken and corn soup. 

Smart swap: Keen to make this salad without the bread? Swap the sourdough for toasted flaked almonds for some crunch factor.

Smart swap: You can use chicken thigh fillets instead of leg.

Chilli-ginger chicken salad

Chilli-ginger chicken salad
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + 10mins marinating time
Ingredients
  • 500g Coles RSPCA Approved Chicken Leg Fillets
  • 2 tbs Marion’s Kitchen Sticky Chilli and Ginger Marinade
  • 2 corn cobs, husks and silk removed
  • 1/3 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, cut into 2cm pieces
  • 1/3 cup (80ml) olive oil
  • 100g Coles Australian Baby Spinach
  • 2 carrots, peeled, shredded
  • 2 spring onions, shredded
  • 1 lemon, zested, juiced
    Description

    Chilli-ginger infused chicken stars in this vibrant salad, a tantalising fusion of heat and freshness in every bite.

    Method
    1. Step 1

      Preheat oven to 180°C. Grease a 20cm square or 22cm round oven-proof dish.

    2. Step 2

      Place three-quarters of the spinach in a colander and pour over boiling water to wilt spinach. Transfer to a bowl and set aside to cool slightly. Use your hands to squeeze out as much liquid from spinach as possible. Coarsely chop.

    3. Step 3

      Arrange the bread, spinach, tomato, spring onion and fetta in prepared dish. Place eggs and flour in a large bowl and whisk to combine. Season. Pour egg mixture over bread mixture. Bake for 25 mins or until golden and set.

    4. Step 4

      Top frittata with remaining spinach.