Pili Pili Chicken breast salad

Pili Pili Chicken breast salad

Hi my name is Deborah i am 16 years old. I go to John Mccrae high school. I decided to join Thirteen because I wanted to gain job experience and to be able to get the sense of having your own money and being responsible for yourself. In the process I am also learning how to incorporate new spice flavors in my cooking since I had mostly just been using the one flavor I am familiar with. 


I chose this recipe because it’s easy and quick to make. It also incorporates healthy eating habits and it’s a better food to eat when you are on a diet. This can be made even as a snack, if you are not in the mood to make a full meal but you are still hungry.  I love spice so much and I really wanted to incorporate it into salad without messing  up the original ingredients, so I decided to add another ingredient  that will contain  Pili Pili spice and I ended up with chicken as a perfect ingredient.  What I like about this recipe is that you can always switch out the chicken with another protein like fish and meat. The options are unlimited.


Prep time: 15 minutes 

Cook time: 40 minutes 

Yield -

Serves 2 person



  • Half Cucumber (sliced)
  • 1 tomatoes sliced
  • A handful of Spinach
  • A handful of Lettuce (shredded)
  • A handful of Cabbage (shredded)
  • A handful of Shredded carrots 
  • half Bell pepper (cubed, preferably green)
  • ¼ cup of Raisins 
  • 1 avocado(sliced or cubed)
  • 4 Boiled eggs
  • Salad Dressing


  • ¼ tsp Thyme
  • ¼ tsp Curry
  • ½ tsp Pili Pili
  • 2 boneless chicken breast
  • 3 clove of garlic(minced)
  • tsp of salt
  • `¼ cup of butter
  • ¼  a bowl of Olive oil

To buy Thirteen's Pili Pili Spice CLICK HERE



  1. Get a chopping board and place the chicken breast on it.
  2. Sprinkle a little olive oil and then marinate the chicken with it. Then sprinkle the salt on top. Make sure to spread the salt all over the chicken.
  3. In a flat plate add your thyme,curry,pili pili and turmeric. Mix them together and add it on top of the chicken. Make sure to cover the chicken with the mixture.
  4. Place your frying pan on the stove over medium heat . When it’s hot you add half of the butter, stirring it around the pan to melt it. Then you add your chicken breast.
  5. While the chicken is cooking, get your garlic and chop it till it has been minced.
  6. Flip your chicken and add the rest of the butter into the pan for it to melt,then add your garlic and let it cook for about 1-2 minutes while mixing it with the butter. Then you baste your chicken with the mixture.
  7. Let your chicken cook for about 8 mins before flipping it again. Baste the flipped side and let it cook for about 8-9 mins before taking it out the pan. Let the thickest part of the meat registers at 165° and the skin is crispy and dark golden-brown in color.


  1.       Get a medium bowl and add your cucumber, tomatoes, spinach, lettuce, cabbage, carrots,bell pepper raisins and avocado.
  2. Mix the ingredients well, then add your preferred salad dressing and mix it all together.
  3. Get a small pot and boil your egg for about 10 mins before taking it out. Drain the hot water from the pot then add cold water . Let the egg sit in the cold water for about 5 mins.
  4. When that is done, slice each of your eggs into four pieces. Get your chicken breast and cut into cubes.
  5. Transfer your salad into a flat bowl and place your egg pieces around the bowl. Then add your chicken on top and in the middle of the bowl.
  6. Let it chill and then serve.

Serving Suggestions: Served as an appetizer or a light lunch.