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+ servings

Charred Chicken & Apricot Salad With Turmeric Tzatziki

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5 from 1 vote
PREP TIME 5 mins
COOK TIME 10 mins
SERVINGS 4 people


  • Bowl
  • Griddle Pan


For The Salad Base

  • 120 g Cucumber (sliced)
  • 120 g Cherry tomato (halved)
  • 60 g Red onion (thinly sliced)
  • 80 g Leafy lettuce (washed)
  • 60 g Turkish dried apricot (sliced)
  • 40 g Cashew nuts (roasted, chopped)

For The Charred Chicken

  • 640 g Chicken breasts (strips)
  • 40 g Fresh coriander (finely chopped)
  • 20 g Fennel seeds
  • 4 g Chopped garlic
  • 2 g Chicken stock
  • 2 g Garam masala
  • 120 g Greek yogurt
  • 2 g Ground cinnamon
  • 2 g Turmeric

For The Turmeric Tzatziki

  • 120 g Greek yogurt
  • 20 g Fennel seeds
  • 20 g Cucumber (finely grated, juice squeezed out)
  • 2 g Sumac
  • 2 g Fine salt


For The Grilled Chicken

  • Combine all the ingredients together in a bowl & marinade for 30 minutes.
  • To cook the chicken, scrape off excess marinade & cook on a hot griddle pan. Ensure that the pan is piping hot before adding the chicken. You want to slightly burn the outside of the chicken while keeping the inside tender and juicy,

For The Turmeric Tzatziki

  • Mix all the ingredients together & taste for seasoning. 
  • Pro Tip: Do this as far in advance as possible. The ingredients should get to know each other and infuse

To Assemble

  • Toss all the salad base ingredients together, top with chicken strips & dressing on the side.
Chefs Tips
The charring imparts a delicious umami flavour, this is paired with the sweetness of the apricots and tartness of the tzatziki — this salad has a complex flavour profile, sure to leave you wanting more!
Nutritional Information
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