Saffron Chicken & Herb Salad

Saffron Chicken and herb Salad from Jerusalem

Saffron Chicken & Herb Salad is a unique and explosive combination of flavors — I guarantee it’s like no other chicken salad you’ve ever had!

Saffron Chicken and herb Salad from Jerusalem

Even after several years of food blogging I never find myself bored or out of ideas. If anything, I have trouble filtering out all the wonderful possibilities so I can settle on what to cook on any given day. But occasionally I’ll find myself in a rut, and when that happens I know just what to do, I open up one of my Yotam Ottolenghi cookbooks and leaf through it. Within minutes I’ll find something that fires up my imagination. His recipes combine ordinary ingredients in such novel ways that a whole new taste sensation results. This bright Saffron Chicken & Herb Salad is a great example of his genius.

Saffron Chicken & Herb Salad

The saffron orange puree is probably the most unique element in this salad. A whole orange, (I used an organic one) is cut into wedges and boiled with some honey, vinegar, saffron and a little water until soft. The whole thing is pureed into a thick dressing. The flavor is intense and unique. Anybody counting how many times  I say ‘unique’ in this post?

A unique saffron and orange dressing for Saffron Chicken & Herb Salad

The only change I would make to this recipe is to use a rotisserie chicken instead of baking chicken breasts — it’s not only easier, but I think the meat is a little juicier and more tender. That means that the only work involved in putting this together is cooking up the orange sauce.

Saffron Chicken & Herb Salad is a healthy salad with a unique combination of flavors

Saffron Chicken & Herb Salad

This recipe is slightly adjusted from Yotam Ottolenghi’s Jerusalem.  (If you don’t have this book I can’t recommend it enough.)

Saffron, chicken, and herb salad in a white bowl
3.5 from 24 votes

Saffron Chicken & Herb Salad

Saffron Chicken & Herb Salad is a unique and explosive combination of flavors --- I guarantee it's like no other chicken salad you've ever had!
Course main course salad, Salad
Cuisine American
Author Sue Moran


  • 1 orange
  • 1 Tbsp honey
  • 1/2 tsp saffron threads
  • 1 Tbsp white vinegar
  • 1 1/4 cups water
  • 2 skinless boneless chicken breasts
  • 4 Tbsp olive oil
  • 2 small fennel bulbs trimmed and very thinly sliced
  • handful of cilantro leaves
  • handful of basil leaves torn, if large
  • smaller handful mint leaves torn if large
  • 2 Tbsp fresh squeezed lemon juice
  • 1 hot chile pepper preferably red, thinly sliced
  • 1 clove garlic minced
  • salt and fresh ground black pepper


  • Set oven to 400F
  • Slice off both ends of the orange, and then cut into 12 wedges. Remove any seeds. Put the wedges, peel and all, into a small saucepan with the honey, saffron, and vinegar. Add just enough water to cover the oranges. Bring to a boil and simmer for about an hour, or until it is reduced to a thick syrup. Add a bit more water during cooking if it gets too dry. Use a food processor or immersion blender to puree the mixture into a smooth 'sauce', adding a little more water if is too thick to pour.
  • Rub the chicken breasts with half the oil, and salt and pepper. Brown on both sides on a hot grill pan for 2 minutes per side, or until you get good grill marks. Transfer to a baking sheet and cook for another 15 to 20 minutes, until just done inside.
  • Cool the chicken until you can handle it and then tear it into large bite sized pieces. Put the chicken in a large salad bowl and toss with some of the orange paste. I used enough to lightly coat the chicken. (You won't need all of the sauce.)
  • Add the remaining ingredients to the bowl, including the remaining 2 Tbsp olive oil Toss gently.
  • Season with salt and pepper and taste to adjust any of the seasonings.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • As I mentioned, I think you can get away with using a fresh rotisserie chicken with good results here and save yourself some work.
  • The saffron orange sauce is potent, start with a little and add more to your taste. You’ll have some leftover, especially if you use a large orange like I did. Ottolenghi recommends using it on fish.
  • Be sure to slice the fennel super thinly, I used the thinnest setting on my mandoline slicer.

Saffron Chicken & Herb Salad is a unique and explosive combination of flavors --- I guarantee it's like no other chicken salad you've ever had! #chicken #salad #recipe #ottolenghi #saffron #lunch #healthy #easy #brunch #chickensalad

Join me on Pinterest!

Visit The View from Great Island’s profile on Pinterest.

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Robyn @ Simply Fresh Dinners
    March 14, 2016 at 2:02 pm

    Hi Sue,
    Just wanted to let you know his book arrived in the mail just now and I’m so excited! I have some of his other books but this one looks extra special and I’ve been wanting it for ages – just needed that extra push and your gorgeous salad did it!

    Have a great day 🙂

    • Reply
      February 16, 2019 at 2:37 pm

      Yay ~ I bet you’re going to be eating well in the next few weeks 🙂

  • Reply
    Laura (Tutti Dolci)
    March 11, 2016 at 11:58 am

    What a gorgeous salad, Sue! That vibrant dressing is so intriguing and I’m sure gives this salad such a unique flavor. Craving a big bowl for lunch!

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png