2 chicken breasts, approximately 120g each
1 tsp suya spice mix:
1 tsp peanut powder (optional)
1 tsp ground ginger
1 tsp cayenne pepper
½ tsp smoked paprika
1 tsp onion powder
½ tsp garlic powder
1 tsp chicken bouillon powder
1 tsp olive oil, plus extra for dressing
1 lime, cut into wedges
2 portions baby lettuce
shredded red cabbage
- Clean the chicken breast and pat dry with a clean kitchen towel. Rub with olive oil and cover each side with the suya spice. Allow to marinate in the fridge for up to 30 minutes while you prep the ingredients for your salad.
- Blend suya spice powders together and set aside the remaining mixture in an airtight jar for future use.
- When ready to cook, bring chicken to room temperature. Add a drizzle of olive oil to a non-stick pan and bring to medium heat.
- Cook the chicken for 5-7 minutes on each side until browned evenly and cooked through. Serve on top of the salad with a drizzle of olive oil and a squeeze of lime juice.